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Potato and Leek Soup Recipe

Potato and Leek Soup Recipe

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 YIELD:8 servings


  • 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


  • 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).

Reviews for Potato and Leek Soup

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Reviewed Feb. 23, 2015

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

Reviewed Dec. 9, 2014

"Perfect for a rainy day"

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