Leek, Potato And Sausage Soup

Directions

1. 1
   In a dry, heavy saucepan, toast the cumin and caraway seeds over moderate heat, stirring for 2 or 3 minutes.
2. 2
   Transfer to a plate.
3. 3
   In the pan, cook the leeks in the butter, stirring occasionally for 5 minutes.
4. 4
   Stir in the broth and the potatoes (cut into 1/2 inch cubes).
5. 5
   Bring the liquid to a boil.
6. 6
   Simmer the mixture for 10 minutes or until the potatoes are tender.
7. 7
   Stir in the toasted seeds, Kielbasa, cream, and salt and pepper to taste.
8. 8
   Simmer the soup for 5 minutes.
9. 9
   Just before serving, stir in the spinach.
10. 10
    Serves 4.