Potato and Leek Soup

Name: Potato and Leek Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 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

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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