Potato and Leek Soup

By Greywolf

Ingredients

• 4 cups vegetable broth
• 3 potatoes, peeled and diced
• 1 1/2 cups cabbage, chopped
• 1 leek, diced
• 1 onion, chopped
• 2 carrots, chopped
• 1/4 cup parsley, chopped
• 2 tsp salt
• 2 tsp black pepper
• 1/2 tsp caraway seeds
• 1 bay leaf
• 1/2 cup sour cream

Details

Servings 8
Preparation time 20mins
Cooking time 620mins
Adapted from crock-pot.com

Preparation

Step 1

In a large bowl, combine the vegetable broth, potatoes, cabbage, leek, onion, carrots and parsley.

Pour the mixture into the slow cooker. Stir in the salt, pepper, caraway seeds and bay leaf.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Remove the bay leaf before serving.

Combine the liquid from the stoneware with the sour cream, in a small bowl. Add the mixture back to the slow cooker. Serve.