Leek, Potato And Sausage Soup

1. 1

   In a dry, heavy saucepan, toast the cumin seed and the caraway seed over moderate heat, stirring for 2 to 3 minutes or until they are fragrant and transfer them to a plate.

2. 2

   In the pan, cook the leek in the butter, stirring occasionally for 5 minutes or until it is very soft; stir in the broth and the potato, peeled and cut into 1/2-inch dice and bring the liquid to a boil.

3. 3

   Simmer the mixture for 10 minutes or until the potato is tender; stir in the toasted seeds, the kielbasa, the cream and salt and pepper to taste and simmer the soup for 5 minutes.

4. 4

   Just before serving, stir in the spinach.

* Per serving · 4 servings · Values may vary.

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