Leek, Potato and Kielbasa Soup

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Time to Prepare this Recipe 45 minutes Prep: 15 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 439 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

1/2 teaspoon fennel seeds lightly crushed
2 tablespoons butter, unsalted
2 cups leeks sliced, white part only, rinsed and drained
5 cups chicken broth
2 medium potatoes peeled and diced
1/2 pound kielbasa diced
1/4 cup heavy whipping cream
1/2 cup arugula thinly sliced
1/4 cup sweet red bell pepper finely diced, for garnish

Directions

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

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Nutrition Facts

Serving Size 517g
Amount per Serving
Calories 439 51% of calories from fat
% Daily Value*
Total Fat 25.0g39%
 Saturated Fat 12.0g58%
 Trans Fat 0.0g
Cholesterol 84mg28%
Sodium 1130mg47%
Total Carbohydrate 37.0g12%
 Dietary Fiber 3.0g10%
 Sugars 8.0g
Protein 18.0g35%
Vitamin A 29%  Vitamin C 55%
Calcium 6%  Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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