Potato and Leek Soup
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Potato and Leek Soup
Yield: Makes 6 to 8 servings
Ingredients:
4
cups chicken broth
3
potatoes, peeled and diced
1-1/2
cups chopped cabbage
1
leek, diced
1
onion, chopped
2
carrots, diced
1/4
cup chopped fresh parsley
1
teaspoon salt
1/2
teaspoon caraway seeds
1/2
teaspoon black pepper
1
bay leaf
1/2
cup sour cream
1
pound bacon, cooked and crumbled
Preparation:
1.
Combine broth, potatoes, cabbage, leek, onion, carrots, parsley, salt, caraway seeds, pepper and bay leaf in slow cooker; mix well.
2.
Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
3.
Remove and discard bay leaf. Combine 1/2 cup hot liquid from slow cooker with sour cream in small bowl. Add sour cream mixture and bacon to slow cooker; mix well.
This recipe appears in:
Soups