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Leek, Potato and Kielbasa Soup

 
Leek, Potato and Kielbasa Soup
104

Excellent soup. I didn't stir in the cream because the taste was so good without it. Amazing extra flavor of fennel seeds. Thanks.

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ 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
½ pound polish kielbasa sausage
diced
¼ cup heavy whipping cream
½ cup arugula (roquette)
thinly sliced
¼ cup sweet red bell peppers
finely diced, for garnish

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 to 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.

 

* not incl. in nutrient facts

Reviews

about 5 years

Excellent soup. I didn't stir in the cream because the taste was so good without it. Amazing extra flavor of fennel seeds. Thanks.

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Nutrition Facts

Serving Size 517g (18.2 oz)
Amount per Serving
Calories 43951% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 1130mg 47%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 10%
Sugars g
Protein 35g
Vitamin A 29% Vitamin C 55%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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