Leek Soup

4-5 c. chicken broth
3 potatoes peeled and chopped
1 1/2 c. cabbage
1 leek diced (use only the white part)
1/2 c. chopped onion
2 carrots diced
1/2 c. parsley chopped
1 t. salt
1/4-1/2 t. pepper
1/2 t. caraway seeds
1 bay leaf
1/2 c. sour cream
(opt.) 8 oz cooked, crumbled bacon

Stir all ingredients except the sour cream and bacon together in a crockpot. Cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf. Temper the sour cream by putting it in a bowl and adding a little bit of the soup broth and whisking it until smooth. Add to the soup. Add optional bacon and serve.

-Diana Wettstein