1 onion, chopped
1 leek, trimmed and diced
2 carrots, diced
1 cup chopped cabbage
1/4 cup chopped fresh parsley
4 cups beef broth
1 pound potatoes, diced
1 bay leaf
1 to 2 teaspoons pepper
1 teaspoon salt, optional
1/2 teaspoon caraway seeds, optional
1/4 teaspoon nutmeg
1 pound bacon, cooked and crumbled
1/2 cup sour cream

Combine all ingredients except bacon and sour cream. Cover. Cook on low 8 to 10 hours or on high 4 to 5 hours. Remove bay leaf. Use a slotted spoon to remove potatoes. Mash potatoes and mix with sour cream. Return to slow cooker. Stir. Add bacon and mix thoroughly.