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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
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    8 servings (2 quarts)

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 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.
Nutrition Facts
1 cup: 209 calories, 11g fat (4g saturated fat), 27mg cholesterol, 1023mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 10g protein.

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Reviews

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Average Rating:
  • Amy
    May 17, 2020

    This is delicious. Great texture and creaminess. I doubled the recipe, but went light on the milk, around 6 c. Saving to make again.

  • Mary
    Mar 10, 2019

    I have not made this recipe yet, would like to know what type of potato you used, Golden, Red or Russet?

  • ellimaye1
    Jan 30, 2019

    I needed a recipe with leeks and decided to give this a try. I goofed on the sour cream and added all of it to the crock pot so it did not turn out thick and creamy like the picture. It was ok but not a favorite.

  • amkan
    Feb 23, 2015

    great soup ,the flavour is just right; will have it for lunch to-day ,yum yum;

  • mkaskela
    Dec 9, 2014

    Perfect for a rainy day