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

In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2-3 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.