Potato, Leek & Cabbage Soup

• 4 cups chicken broth
• 3 potatoes, peeled & diced
• 1 1/2 cups chopped cabbage
• 1 leek, diced, can include the green part for color
• 1 onion, chopped
• 2 carrots, peeled & chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon caraway seed
• 1 bay leaf
• 1/2 cup sour cream
• 1 lb bacon, cooked & crumbled or 1 lb Polish sausage, diced

1. Combine chicken broth, potatoes, cabbage, leek, onion & carrots in a 4 qt slow cooker. If you are using polish sausage, also add at this time.
2. Stir in salt, pepper, caraway seeds & bay leaf.
3. Cover & cook on low 8-10 hours or 4-5 hours on high.
4. Remove & discard bay leaf.
5. Combine some liquid from slow cooker with sour cream in a small bowl.
6. Add mixture to slow cooker; stir.
7. If using bacon instead of polish sausage, stir in bacon.

chicken broth, potatoes, cabbage, color, onion, carrots, salt, black pepper, caraway seed, bay leaf, sour cream, bacon

Taken from www.food.com/recipe/potato-leek-cabbage-soup-507019 (may not work)