2-4 leeks
3 tbsp. butter
8 med. potatoes, peeled and diced
1 lg. can College Inn chicken broth
1 lb. kielbasa
1 lb. loose sweet sausage
1 sm. bag fresh spinach, chopped
1/2 pt. heavy cream
2 tsp. caraway seeds
2 tsp. cumin
Salt and pepper to taste

Clean leeks by cutting off tops almost down to the white. Slice down in 1/4-inch slices. Sauté in a large saucepan in the butter until just soft. Add the chicken broth and the potatoes. Begin simmering. Cut up the kielbasa into bite-sized pieces. Roll the sausage into tiny balls and simmer in water until cooked. Add both meats to the soup. Chop spinach and add to mixture along with the caraway and cumin. Simmer until potatoes are soft. Just before serving, add the cream.

This is a delicious, hearty, man-pleasing soup.