2 carrots, diced
3 potatoes, peeled & diced
375 ml cabbage, chopped
1 leek, washed & diced
1 medium onion, chopped
1 L chicken broth
– salt & pepper to taste –
1 bay leaf
125 ml sour cream
10 slices bacon, cooked crisp & crumbled
In a slow cooker; combine carrots, potatoes, cabbage, leek, onion and chichen broth. Stir in salt and pepper to taste and bay leaf. Cook on low 8 to 10 hours or high 4 to 5 hours. Remove bay leaf.
In a small bowl; combine a bit of hot liquid from slow cooker, to prevent curdling, with sour cream. Stir into crock pot. Add bacon.
Serves 6