Potato and Leek Soup

Potato and Leek Soup

TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD: 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

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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