Ingredients

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

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Instructions

1. 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 10-15 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.