Potato and Leek Soup

Makes 6 to 8 servings

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

Combine broth, potatoes, cabbage, leek, onion, carrots, parsley, salt, caraway seeds, pepper and bay leaf in slow cooker; mix well.
Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
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.

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