Recipe courtesy of Gourmet Magazine

Leek, Potato and Kielbasa Soup

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  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  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.