1/2 tsp. cumin 1/2 tsp. caraway seed 1 large leek (2 1/2 cups) 6 tbs. butter 4 c. chicken broth 2 med. potatoes 1 lb. kielbasa 2 tbs. heavy cream 2 c. fresh spinach
Halve leeks lengthwise, wash well & cut into thin slices In dry saucepan, toast seeds. Stir 2-3 min. Transfer to plate. . In same pan, melt butter, add leeks and cook until soft. Stir in broth, potatoes and bring to boil. Simmer 20 min. Stir in seeds, kielbasa, spinach, cream, salt & pepper. Simmer 10 min.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.