Potato and Leek Soup Recipe

Potato and Leek Soup Recipe photo by Taste of Home

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Chock-full of veggies and bacon with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with a sandwich as they do with crackers! —Melanie Wooden, Reno, Nevada

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Potato and Leek Soup Recipe

Prep: 20 min. Cook: 8 hours

Yield: 8 Servings

20 480 500

Ingredients

4 cups chicken broth
3 medium potatoes, peeled and cubed
1-1/2 cups chopped cabbage
2 medium carrots, chopped
1 medium leek (white portion only), chopped
1 medium onion, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon pepper
1 bay leaf
1/2 cup sour cream
1 pound Wright® Brand Bacon strips, cooked and crumbled

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Directions

Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until vegetables are tender.
Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf. Yield: 8 servings (2 quarts).

Originally published as Potato and Leek Soup in Simple & Delicious December/January 2013, p17