1 lb bacon, fried and diced
1 medium onion, chopped
1 leek, trimmed, cleaned, diced
2 large carrots, cleaned and diced
1 cup chopped cabbage
1/4 cup chopped parsley
4 cups beef broth
1 lb potatoes, scrubbed and diced
1 bay leaf
2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp caraway seeds
1/4 tsp nutmeg
1/2 cup sour cream
Combine the onion, leek, carrots, cabbage, parsley, broth, and potatoes together in crockpot or slow cooker. Toss in the bay leaf. Add the salt, pepper, caraway seeds, and nutmeg.
Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours.
Remove bay leaf and discard.
Using a slotted spoon, remove the potatoes and smash them; combine with the sour cream. Return potatoes to the cooker and stir to blend in. Stir in the cooked bacon before serving.
Yield: 6 to 8 servings.
To make more soup in the 6-quart cooker, increase the following ingredients to: 6 cups broth, 2 leeks, 3 carrots and 2 lb potatoes. Increase seasonings to suit taste.
Note: This soup can be enjoyed by diabetics as it has a ratio of 9 g protein to 20 g carbs per serving.