Crock Pot Potato and Cabbage Soup With Bacon
This tasty and easy potato soup is cooked in a crock pot. It includes leek, cabbage, sour cream, and bacon.
- Serves: 8 persons
- 4cups chicken stock (unsalted or low sodium)
- 3potatoes (peeled and diced)
- 1 ½cups cabbage (chopped)
- 1leek (diced, with white and only the very light green parts)
- ½cup onion (chopped)
- 2carrots (diced)
- ¼cup parsley (chopped)
- 1teaspoon salt (or to taste)
- ½teaspoon pepper
- ½teaspoon caraway seeds
- 1bay leaf
- 8ounces bacon (or more, as desired)
- ½cup sour cream
Step 1Combine chicken broth, potatoes, cabbage, leek, onion, carrots, and parsley in large bowl; pour mixture into slow cooker.
Step 2Stir in salt, pepper, caraway seeds, and bay leaf.
Step 3Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours (or until the vegetables are tender). Remove and discard bay leaf.
Step 4Meanwhile, about 30 minutes before the soup is ready, cook the bacon in a skillet over medium heat. Or bake the bacon in the oven .
Step 5Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir.
Step 6Stir in most of the crumbled bacon and save a few tablespoons to use for garnish.
Step 7Taste and adjust the seasonings.