Potato and Leek Soup
“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 | Prep Time | Cook Time |
| 8servings (2 quarts) | 20minutes | 8hours |
| Servings | Prep Time |
| 8servings (2 quarts) | 20minutes |
| Cook Time |
| 8hours |
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
Portions: servings (2 quarts)
Units:
|
Ingredients
Portions: servings (2 quarts)
Units:
|
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.
Recipe Notes
Nutrition Facts
1 cup: 209 calories, 11g fat (4g saturated fat), 27mg cholesterol, 1023mg sodium, 18g carbohydrate (4g sugars, 2g fibre), 10g protein.
