Bacon-Cabbage Soup with Whiskey Cream

By Tom421

Ingredients

• SOUP
• 6 slices bacon, coarsely chopped
• 1 large onion, chopped (1 1/4 cups)
• 2 medium carrots, sliced (3/4 cup)
• 2 small potatoes (8 oz.) (1 1/4 cups), peeled, chopped
• 3 cups lower-sodium chicken broth
• 2 cups cabbage coleslaw mix
• 1/2 teaspoon caraway seeds, crushed*
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• CREAM
• 1/4 cup sour cream
• 1 teaspoon whiskey, if desired

Details

Servings 1
Adapted from scout.com

Preparation

Step 1

1. Cook bacon in large saucepan over medium heat 5 to 7 minutes or until browned, stirring frequently. Remove bacon and discard all but 1 tablespoon of the bacon drippings.

2. Add onion; cook 3 minutes over medium heat, stirring occasionally. Add carrots; cook 2 minutes, stirring occasionally. Add potatoes, cook 1 minute, stirring occasionally. Add broth; bring to a boil over medium-high heat. Stir in coleslaw mix, bacon and all remaining ingredients. Reduce heat to low; simmer 15 to 20 minutes or until vegetables are tender.

3. Meanwhile, combine cream ingredients in small cup. Serve soup topped with a spoonful of the whiskey cream.