|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 25mg||123%|
|*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 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
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.