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Crock Pot Potato Leek Soup


Potato Leek Soup  Image and recipe adapted from

This is one of my favorite winter soups.  I love to serve it with whole wheat cheese sandwiches.



3 potatoes, peeled and chopped

1 ½ cup green cabbage, chopped

1 leek diced (use only the white and lightest green part, rinse well)

½ cup chopped onion

4 carrots, diced

¼ cup chopped parsley

1 teaspoon salt

½ teaspoon pepper

½ teaspoon caraway seeds

1 bay leaf

5 cups chicken broth

½ cup sour cream

8 oz cooked, crumbled bacon




Dump everything into a crockpot except the sour cream and bacon.  Cook on low 8-10 hours, or high 4-5 hours.  Discard bay leaf.  Put the sour cream in a small bowl, wisk in some of the hot broth from the soup to tempter the cream (so it doesn’t get chunky), then add the cream/broth mix to the soup and stir in.  Top with cooked, crumbled bacon.

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