Potato and Cabbage Soup

Ingredients:

• 8 oz Bacon, chopped
• 2 cups Cabbage, shredded
• 1 cup Carrot, diced
• 1 cup Celery, diced
• 2 Green onions, chopped
• 2 Leeks, large, sliced
• 1 cup Onion, diced
• 1 tbsp Parsley, chopped
• 2 lbs Potatoes, peeled and diced
• 6 cups Chicken broth
• 1/2 tsp Caraway seeds
• Salt and pepper, to taste
• 1 tbsp White vinegar
• 1/2 cup Sour cream (optional, for serving)

Instructions:

1. In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot with the bacon drippings, add the diced onion, sliced leeks, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Stir in the shredded cabbage and cook for another 3-4 minutes, until the cabbage begins to wilt.
4. Add the diced potatoes, chopped parsley, and caraway seeds to the pot. Season with salt and pepper to taste. Cook for another 2-3 minutes, stirring occasionally.
5. Pour in the chicken broth and bring the soup to a simmer. Reduce the heat to low, cover, and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
6. Once the potatoes are tender, stir in the white vinegar and adjust the seasoning with more salt and pepper if needed.
7. Ladle the potato and cabbage soup into bowls. If desired, top each serving with a dollop of sour cream and some crispy bacon pieces.
8. Serve the soup hot, garnished with chopped green onions or additional parsley if desired.

Enjoy your comforting and delicious Potato and Cabbage Soup!