Potato and Leek Soup
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INGREDIENTS 4 cups turkey broth 3 potatoes, peeled and diced 1-1/2 cups chopped cabbage 1 leek, diced 1 onion, chopped 2 carrots, diced 1/4 cup chopped fresh parsley 1 teaspoon salt 1/2 teaspoon caraway seeds 1/2 teaspoon black pepper 1 bay leaf 1/2 cup sour cream 1 package turkey bacon, cooked and crumbled Combine broth, potatoes, cabbage, leek, onion, carrots, and parsley in a large bowl; pour mixture into slow cooker. Stir in salt, caraway seeds, pepper, and bay leaf. Cover; 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 sour cream in small bowl. Add mixture to slow cooker; stir. Stir in bacon. Makes 6 servings