Potato Leek Kielbasa Soup

Potato Leek soup has always been a favorite in this house and now it has gotten even better with the addition of kielbasa.

Leek, Potato and Kielbasa Soup (Recipe from Gourmet Magazine via Food Network Website)

1/2 teaspoon fennel seed, lightly crushed (we like a lot of fennel so I use about a Tbsp. or more) 2 tablespoons unsalted butter

2 cups sliced leeks, white part only, rinsed and drained

5 cups chicken stock
2 lbs small red potatoes, peeled and largely diced

1 pound kielbasa, diced

1/4 cup heavy cream

1/2 cup thinly sliced arugula, optional

1/4 cup finely diced red bell pepper, for garnish, optional

Directions

In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2 to 3 minutes.

In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes. Stir in stock and potatoes and bring to boil. Simmer the soup until the potatoes are tender, about 10-15 minutes. Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste.

Before serving stir in the arugula. Garnish with red bell pepper.