Leek, Potato And Sausage Soup

1. 1

   In a dry, heavy saucepan, toast the cumin and caraway seeds over moderate heat, stirring for 2 or 3 minutes.

2. 2

   Transfer to a plate.

3. 3

   In the pan, cook the leeks in the butter, stirring occasionally for 5 minutes.

4. 4

   Stir in the broth and the potatoes (cut into 1/2 inch cubes).

5. 5

   Bring the liquid to a boil.

6. 6

   Simmer the mixture for 10 minutes or until the potatoes are tender.

7. 7

   Stir in the toasted seeds, Kielbasa, cream, and salt and pepper to taste.

8. 8

   Simmer the soup for 5 minutes.

9. 9

   Just before serving, stir in the spinach.

* Per serving · 4 servings · Values may vary.

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