German Potato Soup for the Crock Pot

Delicious! Easy dinner served with buns & veggie plate. Can be made vegan and served to vegetarians/pretendatarians/meat eaters :) As well, beef broth can be used in place of vegetable broth.

• Ready In: 8 hrs 30 mins
• Serves: 4-6

Ingredients

• 1  onion
• 2  leeks
• 3  carrots
• 2  stalks celery
• 2  lbs potatoes
• 1⁄4 cup parsley
• 6  cups vegetable broth
• 1  bay leaf
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon caraway seed
• 1⁄4 teaspoon nutmeg
• 1  lb bacon (optional)
• 1⁄2 cup sour cream (optional)

Directions

1. Chop or shred all vegetables. (I love how the soup looks using shredded vegetables!).
2. Place all vegetables and broth in crock pot.
3. Stir in bay leaf, pepper, caraway seeds and nutmeg.
4. Cover and cook on "Low" for 8 to 10 hours or on "High" for 4 to 5 hours.
5. Remove bay leaf.
6. Mash vegetables (if desired).
7. Add 1/2 cup sour cream (if desired).
8. Stir in crumbled bacon (if desired).