Ingredients:
- 4 cups chicken broth
- 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 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. caraway seeds
- 1 bay leaf
- 1/2 cup sour cream
- 8 to 16 ounces bacon, cooked and crumbled
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 8 to 10 hours or on high 4 to -5 hours.
Remove and discard bay leaf. Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir. Stir in crumbled bacon. Taste and adjust seasonings.
Makes 6-8 servings
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