1 pound bacon -- cooked and diced

1 onion -- chopped

1 leek -- trimmed and chopped

2 carrots -- peeled and diced

1 cup chopped cabbage

1/4 cup chopped parsley

4 cups beef broth

1 pound potatoes -- washed and diced

1 bay leaf

2 teaspoons black pepper

1 teaspoon salt

1/2 teaspoon caraway seed

1/4 teaspoon nutmeg

1/2 cup sour cream

Combine onion, leek, carrots, cabbage, parsley, broth, and potatoes to Crock-Po t. Stir in seasonings. cover and cook on Low 8 to 10 hours or High 4 to 5 hou rs. 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.

Serves 6 to 8

For the 6-quart, use 6 cups of beef broth, 2 leeks, 3 carrots,dices, and 2 poun ds of potatoes. Season as desired.