3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups water
1 cup heavy cream
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon paprika
1 bay leaf
Directions
Place the chopped cabbage, diced onion, sliced carrots, and minced garlic in your slow cooker.
Pour in the chicken or vegetable broth and water, then stir to combine.
Add the bay leaf, salt, black pepper, thyme, parsley, and paprika. Stir well.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
Remove the bay leaf from the soup.
Stir in the heavy cream and butter until well combined and heated through.
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