Potato and Leek Soup
the Editors of Publications International, Ltd.
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
- 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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