Potato and Leek Soup (Slow Cooker)
This soup is a winter favorite: a slow-cooked mix of potatoes and leeks, with a dash of bacon for extra flavor. Perfect for a hearty dinner.
Servings: 8 servings
Calories: 388kcal
Equipment
Ingredients
- 4 cups water or chicken/vegetable broth homemade or store-bought
- 3 potatoes peeled and cubed
- 1 ½ cups cabbage chopped
- 1 leek diced
- 1 onion chopped
- 2 carrots diced
- 1 parsnip diced
- 1 teaspoon salt
- ½ teaspoon caraway seeds
- ½ teaspoon black pepper
- 1 bay leaf
- ½ cup sour cream
- 1 pound bacon cooked and crumbled
- ¼ cup parsley freshly chopped
Instructions
- Combine water/broth, potatoes, cabbage, leeks, onions, carrots, parsnips, salt, caraway seeds, black pepper, and bay leaf in a slow cooker; mix well.
- Cover; cook on LOW for 8 hours or on HIGH for 4 hours. Cook the bacon, if it is not cooked yet.
- Remove and discard bay leaf. Mix 1/2 cup hot liquid from slow cooker and sour cream in a small bowl; mix well. Add sour cream mixture and bacon to slow cooker; stir until well blended. Sprinkle with parsley.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 23g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1287mg | Potassium: 863mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3026IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 2mg
