Potato, Leek & Cabbage Soup

"A perfect soup for a cold autumn or winter evening. It's savory, filling & easy on the pocketbook. Don't let the cabbage scare you away. It gives this soup texture and just a hint of flavor."
 
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Ready In:
4hrs 15mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • Combine chicken broth, potatoes, cabbage, leek, onion & carrots in a 4 qt slow cooker. If you are using polish sausage, also add at this time.
  • Stir in salt, pepper, caraway seeds & bay leaf.
  • Cover & cook on low 8-10 hours or 4-5 hours on high.
  • Remove & discard bay leaf.
  • Combine some liquid from slow cooker with sour cream in a small bowl.
  • Add mixture to slow cooker; stir.
  • If using bacon instead of polish sausage, stir in bacon.

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Reviews

  1. I loved this! savory and hearty and didn't make me feel gross later. I used sausage, and would highly reccomend that. I cooked for the 10 hour option, and subbed the sour cream for plain greek yogurt (healthier). I had purple cabbage for the color. I doubt that made a difference to the taste. Don't skip any spices. There isn't many, so you need them all.
     
  2. This is different from any soup I've ever had. I chose to use bacon. Admittedly, I ended up not having any bay leaves to add. I felt like a little something was missing so maybe that was it. Different and nice way of having cabbage.
     
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Tweaks

  1. I made this in my Instant Pot when I realized too late that it was a slow cooker recipe. Worked great at 7 mins on the manual setting and a 15-minute natural release!
     

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