Potato Leek Soup
From the kitchen of BJ Stabbert
4-6 cups Chicken broth (I use Better Than Bouillon)
3-4 gold potatoes, chopped
1 ½ cups cabbage, chopped
1-2 leeks, split in half, chopped
1 onion, chopped
2 carrots, chopped
¼ cup parsley, chopped
2 t salt
2 t pepper
1-2 bay leaves
½ cup sour cream
1 lb. bacon, cooked and crumbled
3-4 gold potatoes, chopped
1 ½ cups cabbage, chopped
1-2 leeks, split in half, chopped
1 onion, chopped
2 carrots, chopped
¼ cup parsley, chopped
2 t salt
2 t pepper
1-2 bay leaves
½ cup sour cream
1 lb. bacon, cooked and crumbled
Put all ingredients but sour cream and bacon in crock pot. Cook on high for 4-6 hours or on low for 8-10 hours. Just before serving, whisk a small amount of hot broth into the sour cream. Continue adding spoonfuls of broth and whisking until sour cream is hot. Slowly stir the hot sour cream into the soup. This will prevent curdling. Add bacon and serve!