Potato and Leek Soup

Potato and Leek Soup

4 cups vegetable broth
3 potatoes, peeled and diced
1 1/2 cups cabbage, chopped
1 leek, diced
1 onion, chopped
2 carrots, chopped
1/4 cup parsley, chopped
2 tsp salt
2 tsp black pepper
1/2 tsp caraway seeds
1 bay leaf
1/2 cup sour cream

In a large bowl, combine the vegetable broth, potatoes, cabbage, leek, onion, carrots, and parsley. Pour the mixture into the slow cooker. Stir in the salt, pepper, caraway seeds and bay leaf. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove the bay leaf before serving. Combine the liquid from the stoneware with the sour cream in a small bowl. Add the mixture to the slow cooker.