Crock Pot Potato and Cabbage Soup With Bacon

Potato and cabbage soup
martinturzak / Getty Images
  • Total: 8 hrs 30 mins
  • Prep: 30 mins
  • Cook: 8 hrs
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
320 Calories
14g Fat
32g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 320
% Daily Value*
Total Fat 14g 19%
Saturated Fat 5g 27%
Cholesterol 39mg 13%
Sodium 1045mg 45%
Total Carbohydrate 32g 11%
Dietary Fiber 4g 16%
Protein 17g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Feel free to vary the ingredients with what you have on hand. Replace the leeks with extra onions or use diced ham instead of bacon. If you don't care for caraway seeds, just leave them out. 

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. 

Ingredients

  • 4 cups chicken stock (unsalted or low sodium)
  • 3 potatoes (peeled and diced)
  • 1 1/2 cups cabbage (chopped)
  • 1 leek (diced, with white and only the very light green parts)
  • 1/2 cup onion (chopped)
  • 2 carrots (diced)
  • 1/4 cup parsley (chopped)
  • 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

Steps to Make It

  1. Combine chicken broth, potatoes, cabbage, leek, onion, carrots, and parsley in large bowl; pour mixture into slow cooker.

  2. Stir in salt, pepper, caraway seeds, and bay leaf.

  3. 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.

  4. 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.

  5. Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir.

  6. Stir in most of the crumbled bacon and save a few tablespoons to use for garnish.

  7. Taste and adjust the seasonings.