Crock Pot Potato and Cabbage Soup With Bacon

Potato and cabbage soup
martinturzak / Getty Images
Prep: 30 mins
Cook: 8 hrs
Total: 8 hrs 30 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
287 Calories
13g Fat
27g Carbs
16g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 287
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 43mg 14%
Sodium 805mg 35%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 16g
Vitamin C 25mg 123%
Calcium 72mg 6%
Iron 2mg 11%
Potassium 819mg 17%
*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. 


  • 4 cups unsalted or low-sodium chicken stock

  • 3 medium potatoes, peeled and diced

  • 1 1/2 cups coarsely chopped cabbage

  • 1 medium leek, diced, white and light green parts only

  • 1/2 cup coarsely chopped onion

  • 2 medium carrots, diced

  • 1/4 cup coarsely chopped parsley

  • 1 teaspoon salt, or to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon caraway seeds

  • 1 medium bay leaf

  • 8 ounces bacon, more if 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.