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Leek, Potato and Kielbasa Soup

1/4 teaspoon cumin seed
1/4 teaspoon caraway seeds
1 medium leek, (white part only) halved lengthwise, sliced thin crosswise
1 tablespoon unsalted butter
2 cups chicken broth
1 medium boiling potato, peeled and cut into 1/2-inch dice
1/4 pound kielbasa, cut crosswise into 1/4-inch-thick slices and the slices quartered
1 tablespoon heavy cream

Salt and freshly ground pepper to taste
1/4 cup thinly sliced fresh spinach leaves (optional)

1. In a dry heavy saucepan toast the cumin seed and the caraway seeds over medium heat, stirring constantly, for 1 to 2 minutes, or until they are very fragrant; remove and set aside.
2. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until leek is tender, stir in broth and potato. Bring to boiling and simmer for 10 minutes, or until the potato is tender.
3. Stir in toasted seeds, kielbasa, cream, and season with salt and pepper to taste, and simmer for 5 minutes. Just before serving, stir in the spinach, if desired.

Serves 2.

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