German Potato Soup
1 pound bacon, cooked and diced
1 onion, chopped
1 leek, trimmed and diced
2 carrots, peeled and diced
1 cup chopped cabbage
1/4 cup chopped parsley
4 cup beef broth
1 pound potatoes, washed and diced
1 bay leaf
2 teaspoons black pepper
1 teaspoon salt
1/2 teaspoon caraway seeds
1/4 teaspoon nutmeg
1/2 cup sour cream
Combine onion, leek, carrots, cabbage, parsley, broth and potatoes to crockpot.
Stir in seasonings. Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
Remove bay leaf. Using a slotted spoon remove potatoes and mash. Combine
potatoes with sour cream. Return to crockpot and stir. Stir in bacon pieces.
Serve. Serves 6 to 8.
For the 6 quart, use 6 cups of beef broth, 2 leeks, 3 carrots diced and 2 pounds
of potatoes. Season as desired.