“Full of veggies and smoky bacon, with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with sandwiches as they do with crackers.” —Melanie Wooden, Reno, Nevada
Servings 8 servings (2 quarts)
Prep Time 20 minutes
Cook Time 8 hours
Ingredients
4 cups chicken broth
3 medium potatoes peeled and cubed
1-1/2 cups chopped cabbage
2 medium carrots chopped
1 medium leek chopped, white portion only
1 medium onion chopped
1/4 cup minced fresh parsley
1/2 tsp salt
1/2 tsp caraway seeds
1/2 tsp pepper
1 bay leaf
1/2 cup sour cream
1 lb. bacon strips cooked and crumbled
Instructions
Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours.
Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.
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