Ingredients
4 cups chicken broth3 medium potatoes, peeled and cubed1-1/2 cups chopped cabbage2 medium carrots, chopped1 medium leek (white portion only), chopped1 medium onion, chopped1/4 cup minced fresh parsley1/2 teaspoon salt1/2 teaspoon caraway seeds1/2 teaspoon pepper1 bay leaf1/2 cup sour cream1 pound bacon strips, cooked and crumbled
Preparation
Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low until vegetables are tender, 8-10 hours.
Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf.
