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
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Chop or shred all vegetables. (I love how the soup looks using shredded vegetables!). Place all vegetables and broth in crock pot. Stir in bay leaf, pepper, caraway seeds and nutmeg. Cover and cook on "Low" for 8 to 10 hours or on "High" for 4 to 5 hours. Remove bay leaf. Mash vegetables (if desired). Add 1/2 cup sour cream (if desired). Stir in crumbled bacon (if desired).
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Authentic German cooking — sausages, breads, stews, baking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision
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Authentic German cooking — sausages, breads, stews, baking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision