|Nutritional Guidelines (per serving)|
|Servings: 6-8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 4g||16%|
|*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.|
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 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
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.