Potato and Leek Soup the Editors of Publications International, Ltd.
Potato and Leek Soup
Makes 6 to 8 servings
|4||cups chicken broth|
|3||potatoes, peeled and diced|
|1-1/2||cups chopped cabbage|
|1/4||cup chopped fresh parsley|
|1/2||teaspoon caraway seeds|
|1/2||teaspoon black pepper|
|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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