cups low-sodium chicken broth
medium potatoes, peeled, diced
cups chopped cabbage
cup chopped fresh parsley
teaspoon salt, if desired
teaspoon black pepper
teaspoon caraway seeds
cup sour cream
(12-ounce) package JENNIE-O® Turkey Bacon
In Slow Cooker, combine broth, potatoes, cabbage, leek, onion, carrots and parsley. Stir in salt, pepper, caraway seeds and bay leaf. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
Remove and discard bay leaf. In small bowl, combine ¼ cup hot liquid from slow cooker with sour cream; mix. Add mixture to slow cooker; stir.
Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.
Top soup bowl with turkey bacon.