Quench MagazineLeek, Potato & Kielbasa Soup | Chicken | Quench Magazine

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