Wednesday, November 17, 2010

Potato and Leek Soup

4 cups vegetable broth (It could use a little more)
3 potatoes, peeled and diced (We did not peel the potatoes)
1 1/2 cups cabbage, chopped (Measure the cabbage or it can be to much)
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
(Next time, I will be more liberal with the spices.)

In a large bowl, combine the 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 bay leaf before serving.

You can top with sour cream and/or bacon if you choose.