Potato and Leek Soup
- 1 1/2 pounds chicken (chopped or diced, cooked and drained)
- 6 C chicken broth
- 5 potatoes, diced
- 2 1/4 C chopped cabbage
- 2 leeks, diced
- 1 sweet onion, chopped
- 3 carrots, diced
- 1/4 C chopped fresh parsley
- 1 T salt
- 2 t paprika
- 2 small bay leaves
- 3/4 C sour cream, optional
Combine all ingredients through paprika in slow cooker. Add bay leaves. Cover and cook on low 8-10 hours or on high 4-5 hours. Remove and discard bay leaves. Stir in sour cream and serve. Makes 9-12 servings.
Serve with biscuits.
(adapted from Favorite All Time Recipes)
Tags: chicken, slow cooker, soup, tomato-free