Slow Cooker Sea Scallops Soup With Caraway

• 1 tablespoon olive oil
• 4-5 cloves garlic, minced
• 4-5 medium sized russet potatoes, sliced into 1" cubes
• 4 vine tomatoes/any juicy variety, sliced into eighths
• 2 cups savoy cabbage, shredded
• 2 cups milk
• 2 cups water
• 1 1/2 teaspoon caraway seeds
• Salt to taste (it is important to use salt or its substitute in this soup)
• 2 tablespoons butter
• 8-10 oz. sea scallops, frozen

1. In the bottom of a slow cooker bowl, mix olive oil with garlic. Add potatoes, tomatoes, milk, water and caraway seeds. Stir well, cover, and cook in your slow cooker for 3 hours on high. Add butter and stir to melt. Salt to taste. Turn to low, then add frozen scallops. Cook for another 30-45 minutes. Serve with flat bread or a crusty loaf.

olive oil, garlic, potatoes, tomatoes, savoy cabbage, milk, water, caraway seeds, salt, butter, sea scallops

Taken from www.epicurious.com/recipes/member/views/slow-cooker-sea-scallops-soup-with-caraway-1278874 (may not work)