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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a delicious and hearty soup, assures Beverlee DeBerry of Hempstead, Texas. Combined with a nice loaf of French bread, it's a complete and satisfying meal. It's become a family favorite at our house. Ingredients:
1 medium leek, (white portion only), halved and sliced |
1 tablespoon butter |
1-3/4 cups chicken broth |
1 medium potato, peeled and diced |
1/3 pound fully cooked johnsonville® polish kielbasa sausage or polish sausage, cut into bite-size pieces |
1/4 cup heavy whipping cream |
1/8 teaspoon each caraway and cumin seeds, toasted |
1/3 cup thinly sliced fresh spinach |
Directions:
1. In a large saucepan, saute leek in butter until tender. Add broth and potato; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender.
2. Stir in the sausage, cream caraway and cumin; heat through (do not boil). Just before serving, add the spinach. Yield: 2 servings.
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