Josephine's Sunday Soup

Time :1

Yield :6 servings

Recipe Background

Josephine's Sunday Soup is just great. It's exactly what you need for a pick-me-up when Sunday afternoon starts to drag on or when Monday feels like it is bearing down on you! Filled with bites of succulent and crispy bacon, tender potatoes, and savory leeks, Josephine's Sunday Soup shows off Josephine's cooking and comfort food talents! Creamy, tangy, and filling, this soup is sure to give you a little touch of weekend rest whenever you need it!

Ingredients

8 ounces bacon cut into 1-inch pieces
1 cup onions diced
1 cup carrots diced
1 cup celery diced
2 large leeks rinsed thoroughly, thinly sliced
2 green onions sliced, white and green parts separated
1/2 teaspoon caraway seeds can substitute dried thyme
6 cups chicken broth or vegetable broth
2 cups cabbage chopped
2 pounds potatoes cut into bite-size pieces
1/2 cup sour cream
1 tablespoon white vinegar optional
1 tablespoon parsley optional, chopped
salt to taste
black pepper to taste

Directions

In a large saucepan over medium heat, add the bacon pieces and cook, while stirring, until they are browned, about 5-7 minutes.
Transfer the bacon to a paper-towel-lined plate.
Reserve 2 tablespoons of the bacon drippings in the saucepan, draining the remainder.
Add the onions, the carrots, the celery, the leeks, and the white parts of the green onions to the hot bacon drippings and cook, while stirring, until tender, about 10-15 minutes.
Add the caraway seeds, the broth, the cabbage, and the potatoes to the onion mixture, stirring to combine.
Bring the soup mixture to a boil.
Reduce the heat to medium-low and simmer the soup mixture until the potatoes are tender, about 20 minutes.
Turn off the stovetop heat.
Add the sour cream, the vinegar, the parsley, the bacon pieces, and the green parts of the green onions to the soup mixture and stir to combine.
Season the soup mixture with the salt and the black pepper.
Serve.