Slow Cooker Potato and Leek Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
4 cups low sodium chicken broth3 large potatoes, peeled and diced1 1/2 cups cabbage, chopped1 leek, diced1 onion, chopped2 carrots, chopped2 cloves garlic, sliced1/4 cup parsley, chopped1 tsp salt (to taste)1 tsp black pepper (to taste)1/2 tsp caraway seeds1/2 tsp ground thyme1 whole bay leaf1/2 cup sour cream(Optional) up to 1 lb bacon, cooked and crumbled
Combine the chicken broth, potatoes, cabbage, leek, onion, carrots, garlic, and parsley in the cooker. Stir in the salt, pepper, caraway seeds, thyme, and bay leaf. Cover and cook on Low for 8-10 hours or on High for 4-5 hours. Remove bay leaf. Combine about 1/2 cup of liquid from the cooker with sour cream in a small bowl, and then stir the mixture into the cooker.
Those not counting calories/sodium can add the crumbled bacon to their bowls of soup. It's not included in the calorie count.
Makes at least 8 large servings suitable as a meal in itself; if served as a first course, could make up to 12 small servings.
(Based on a recipe that came in my Crock-Pot Cookbook, with changes to taste.)
Number of Servings: 8
Recipe submitted by SparkPeople user LOU1DAY.
Those not counting calories/sodium can add the crumbled bacon to their bowls of soup. It's not included in the calorie count.
Makes at least 8 large servings suitable as a meal in itself; if served as a first course, could make up to 12 small servings.
(Based on a recipe that came in my Crock-Pot Cookbook, with changes to taste.)
Number of Servings: 8
Recipe submitted by SparkPeople user LOU1DAY.
Nutritional Info Amount Per Serving
- Calories: 162.5
- Total Fat: 2.2 g
- Cholesterol: 5.9 mg
- Sodium: 359.8 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 4.7 g
- Protein: 5.2 g
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