GERMAN POTATO SOUP

4 slices bacon
2 medium (1 cup) carrots, chopped
1 medium (1/2 cup) yellow onion, chopped
1 medium (1/3 cup) leek, chopped (white part only)
4 cups beef broth
1 lb. (3 medium, about 3 cups) potatoes, coarsely chopped
1 cup chopped cabbage
1/4 cup chopped fresh parsley
1 bay leaf
1/2 to 1 tsp. black pepper
1/2 tsp. caraway seeds
1/4 tsp. nutmeg
1/2 cup sour cream

In a 4 1/2 quart Dutch oven cook bacon till crisp. Drain on paper towels, reserving 2 Tbsp. bacon drippings in Dutch oven. Crumble bacon; set aside.

Cook carrots, onions, and leeks in reserved drippings till nearly tender.

Stir in broth. Bring to boiling. Stir in potatoes, cabbage, parsley, bay leaf, pepper, caraway seeds, and nutmeg. Return to boiling, reduce heat and simmer, covered 12-15 minutes or till potatoes are tender.

Discard bay leaf. Place sour cream in small bowl. Gradually whisk in about 1 cup of the hot liquid into sour cream. Whisk sour cream mixture into soup mixture. Stir in bacon. Heat thru but do not boil.

Servings: 6