Leek, Potato, and Sausage Soup

Our family friend Alison Quintus used to make this soup whenever we'd visit their house in Vermont.  There was nothing better after a day of skiing and sledding.  Once our family finally got our hands on this recipe, it became one of our regular go-to's.  One of the best things about this soup is that the calories can be dialed up or down based on your preference, and it will still be delicious.

Alison's Leek, Potato, and Sausage Soup
Serves 2

1/4 tsp. cumin seed
1 tbsp. butter
1 medium leek (white part only), washed and drained, halved lengthwise, sliced thin crosswise
2 cups chicken broth (low-salt works)
1 small boiling potato, peeled and cut into 1/2" diced pieces
1/4 lb. kielbasa (turkey or lite kielbasa work, or linguica, or chorizo)
1 tbsp. heavy cream (optional)
1/2 cup thinly sliced spinach leaves (optional)

- Start slicing leeks and peeling potato.
- In a dry, heavy saucepan, toast the cumin seed over moderate heat, stirring occasionally for 2 to 3 minutes until fragrant. Transfer to small plate or bowl.
- Add the butter and let melt over low-medium heat.
- Add the leeks and saute in butter for 5 minutes or until they are very soft.  Dice potatoes and slice up sausage while the leek cooks.
- Add broth and potato.  Bring to a boil (increase heat and cover pot if necessary).
- Reduce heat and simmer for 10 minutes. Slice spinach (if using).
Add kielbasa, toasted cumin seeds, cream (if using), and sat and pepper to taste.  Simmer for 5 minutes.
- Add spinach just before serving (if using).