Potato and Leek Soup
Chock-full of veggies and bacon with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with a sandwich as they do with crackers. —Melanie Wooden, Reno, Nevada
Ingredients
- 4 cups chicken broth
- 3 medium potatoes, peeled and cubed
- 1-1/2 cups chopped cabbage
- 2 medium carrots, chopped
- 1 medium leek (white portion only), chopped
- 1 medium onion, chopped
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon pepper
- 1 bay leaf
- 1/2 cup sour cream
- 1 pound bacon strips, cooked and crumbled
Reviews
This is delicious. Great texture and creaminess. I doubled the recipe, but went light on the milk, around 6 c. Saving to make again.
I have not made this recipe yet, would like to know what type of potato you used, Golden, Red or Russet?
I needed a recipe with leeks and decided to give this a try. I goofed on the sour cream and added all of it to the crock pot so it did not turn out thick and creamy like the picture. It was ok but not a favorite.
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great soup ,the flavour is just right; will have it for lunch to-day ,yum yum;
Perfect for a rainy day
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