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Potato and Leek Soup

Total Time

Prep: 20 min. Cook: 8 hours

Makes

8 servings (2 quarts)

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
Potato and Leek Soup Recipe photo by Taste of Home

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 until vegetables are tender, 8-10 hours.
  2. 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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