Potato and Leek Soup Recipe
Potato and Leek Soup Recipe photo by Taste of Home

Potato and Leek Soup Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 8 servings

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 bacon strips, cooked and crumbled

Directions

  1. 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.
  2. 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

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