Leek, Potato and Kielbasa Soup

1. 1

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

2. 2

   In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes.

3. 3

   Stir in stock and potatoes and bring to boil.

4. 4

   Simmer the soup until the potatoes are tender, about 10 to 15 minutes.

5. 5

   Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste.

6. 6

   Before serving stir in the arugula.

7. 7

   Garnish with red bell pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.