Leek, Potato And Sausage Soup - cooking recipe

Ingredients

1/2 tsp. cumin seed
1/2 tsp. caraway seed
White part of 2 medium leeks (about 2 1/2 c.)
2 Tbsp. unsalted butter
4 c. chicken broth
2 boiling potatoes
1/2 lb. Kielbasa
2 Tbsp. heavy cream
1/2 c. thinly sliced fresh spinach leaves
Salt and pepper to taste

Preparation

In a dry, heavy saucepan, toast the cumin and caraway seeds over moderate heat, stirring for 2 or 3 minutes.
Transfer to a plate.
In the pan, cook the leeks in the butter, stirring occasionally for 5 minutes.
Stir in the broth and the potatoes (cut into 1/2 inch cubes).
Bring the liquid to a boil.
Simmer the mixture for 10 minutes or until the potatoes are tender.
Stir in the toasted seeds, Kielbasa, cream, and salt and pepper to taste.
Simmer the soup for 5 minutes.
Just before serving, stir in the spinach.
Serves 4.