Potatoes, bacon, and cabbage team up to make a filling main dish soup for the slow cooker. Just add the vegetables and broth to the crock pot and set it for about 6 to 8 hours. All you have to do when you get home is add some sour cream and cooked bacon.
Enjoy this delicious soup with crusty bread or biscuits. The leftovers make a fabulous lunch the next day, so don't worry if you make too much.
- 4 cups chicken stock (unsalted or low sodium)
- 3 potatoes, peeled and diced
- 1 1/2 cups chopped cabbage
- 1 leek (diced, with white and only the very light green parts)
- 1/2 cup chopped onion
- 2 carrots (diced)
- 1/4 cup chopped parsley
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
- 1/2 teaspoon caraway seeds
- 1 bay leaf
- 8 ounces bacon (or more, as desired)
- 1/2 cup sour cream
- Combine chicken broth, potatoes, cabbage, leek, onion, carrots and parsley in large bowl; pour mixture into slow cooker.
- Stir in salt, pepper, caraway seeds and bay leaf.
- Cover 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.
- Meanwhile, about 30 minutes before the soup is ready, cook the bacon in a skillet over medium heat. Or bake the bacon in the oven.
- Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir.
- Stir in most of the crumbled bacon and save a few tablespoons to use for garnish.
- Taste and adjust the seasonings.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|