Soups:

German Potato Soup

Comment on this recipe

For a 6-quart slow cooker, use 6 cups of broth, 2 leeks, 3 carrots and 2 pounds of potatoes, diced. All else remains the same unless taste dictates otherwise. I have two sizes of cookers, and have not felt it necessary to add additional amounts of recipe spices

Ingredients

1 medium onion, chopped
1 medium leek, white part only, trimmed and diced
2 medium carrots, scrubbed clean and diced
1 cup cabbage, chopped
1/4 cup chopped fresh parsley
4 cups non-fat, no-salt added, beef broth
1 pound potatoes, washed and diced
1 bay leaf
2 teaspoons freshly ground pepper
1/4 teaspoon salt (if desired)
1/2 teaspoon caraway seeds
1/4 teaspoon nutmeg
1/2 cup sour cream (yogurt works well too)
1 pound turkey bacon, cooked and crumbled

Instructions

Combine onion, leek, carrots, cabbage, parsley, broth and potatoes in a slow cooker. Stir in bay leaf, pepper, salt, caraway seeds, nutmeg. Cover and cook on low 8-10 hours or high 4-5 hours. Remove bay leaf at the end of cooking time. Using a slotted spoon, remove potatoes and mash in separate bowl. Combine mashed potatoes with sour cream. Return potatoes mixture to slow cooker and stir gently. Stir in bacon pieces and it's ready to serve.

Kay B. Schriefer, Moline