6 slices bacon, coarsely chopped
1 large onion, chopped (1 1/4 cups)
2 medium carrots, sliced (3/4 cup)
2 small potatoes (8 oz.) (1 1/4 cups), peeled, chopped
3 cups lower-sodium chicken broth
2 cups cabbage coleslaw mix
1/2 teaspoon caraway seeds, crushed*
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup sour cream
1 teaspoon whiskey, if desired
1. Cook bacon in large saucepan over medium heat 5 to 7 minutes or until browned, stirring frequently. Remove bacon and discard all but 1 tablespoon of the bacon drippings.
2. Add onion; cook 3 minutes over medium heat, stirring occasionally. Add carrots; cook 2 minutes, stirring occasionally. Add potatoes, cook 1 minute, stirring occasionally. Add broth; bring to a boil over medium-high heat. Stir in coleslaw mix, bacon and all remaining ingredients. Reduce heat to low; simmer 15 to 20 minutes or until vegetables are tender.
3. Meanwhile, combine cream ingredients in small cup. Serve soup topped with a spoonful of the whiskey cream.
4 (1 1/2-cup) servings
PER SERVING: 215 calories, 11.5 g total fat (4.5 g saturated fat), 9.5 g protein, 20 g carbohydrate, 25 mg cholesterol, 890 mg sodium, 3.5 g fiber
TIP *Crush caraway seeds with mortar and pestle, spice grinder or in plastic bag with flat side of meat mallet.