GERMAN POTATO SOUP

4 cups beef broth
1 lb potatoes, washed and diced
1 onion, chopped
1 leek, trimmed and chopped
1 cup chopped carrots
1 cup chopped cabbage
1/4 cup chopped fresh parsley
1 bay leaf
2 teaspoons black pepper
1 teaspoon salt
1/2 teaspoon caraway seed
1/4 teaspoon nutmeg
1/2 cup sour cream
1 lb bacon, cooked and crumbled

Combine broth, potatoes, onion, leek, carrots, cabbage, and parsley in Crock-Pot. Stir in bay leaf, pepper, salt, caraway seed, and nutmeg.

Cover and cook on Low 8 to 10 hours or High 4 to 5 hours.

Remove bay leaf. Using a slotted spoon remove potatoes and mash. Combine potatoes with sour cream. Return to Crock-Pot and stir. Stir in bacon pieces. Serve.

Servings: 6 to 8
Source: Lynna and Glenn Wagner