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Potato and Leek Soup

 Potato and Leek Soup
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
8 ServingsPrep: 20 min. Cook: 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 (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

  • 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).