German Potato Soup for the Crock Pot |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Delicious! Easy dinner served with buns & veggie plate. Can be made vegan and served to vegetarians/pretendatarians/meat eaters :) As well, beef broth can be used in place of vegetable broth. Ingredients:
1 onion |
2 leeks |
3 carrots |
2 stalks celery |
2 lbs potatoes |
1/4 cup parsley |
6 cups vegetable broth |
1 bay leaf |
1/2 teaspoon pepper |
1/2 teaspoon caraway seed |
1/4 teaspoon nutmeg |
1 lb bacon (optional) |
1/2 cup sour cream (optional) |
Directions:
1. Chop or shred all vegetables. (I love how the soup looks using shredded vegetables!).
2. Place all vegetables and broth in crock pot.
3. Stir in bay leaf, pepper, caraway seeds and nutmeg.
4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
5. Remove bay leaf.
6. Mash vegetables (if desired).
7. Add 1/2 cup sour cream (if desired).
8. Stir in crumbled bacon (if desired).
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