Potato, Leek & Kielbasa Soup
This soup begs for a crusty loaf of rye bread (or a Baguette). We have also sprinkled some mozzarella on top for a 
change of pace. Toasting the fennel is NOT optional. It really makes the difference in this soup!
1/2 teaspoon fennel seed, lightly toasted
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, optional
1/4 cup finely diced red bell pepper, for garnish, optional
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.