Ingredients

How to make it

  • In a small skillet toast the fennel seed over moderate heat 2 or 3 minutes
  • In a large saucepan melt the butter and cook leeks until very soft 5 min.
  • Stir in stock and potatoes and bring to a boil
  • Simmer soup until potatoes are tender 10-15 minutes
  • Stir in the toasted fennel seed, kielbasa, cream, salt and pepper
  • Before serving stir in arugula

Reviews & Comments 4

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    " It was excellent "
    foodinnewengland ate it and said...
    oh yeah! soup lover here and love everything in here!
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    " It was excellent "
    greekgirrrl ate it and said...
    There isn't a better combo in the Polish kitchen!!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    You said it baby-what's not to like. And like Luna said-other good stuff.
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    " It was excellent "
    lunasea ate it and said...
    Wowsers - and with fennel seed and heavy cream. And arugula, which I also am good friends with. I think...*sigh*...I am in love with your soup. This is going to show up at my house this week. I'll report back when my tummy is full and happy. Heh...thanks, sweetie. ~Vickie
    Was this review helpful? Yes Flag

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