Bacon-Cabbage Soup with Whiskey Cream

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Bacon-Cabbage Soup with Whiskey Cream
Soup:
6 slices bacon, coarsely chopped
1 onion, chopped
2 carrots, sliced
2 potatoes, peeled and chopped
3 cups lower-sodium chicken broth
2 cups cabbage coleslaw mix
1/2 tsp caraway seeds, crushed
1/2 tsp dried thyme
1/4 tsp salt
1/8 tsp pepper
Cream:
1/4 cup sour cream
1 tsp whiskey, if desired
Cook bacon in large saucepan over medium heat 5 to 7 minutes or until browned, stirring frequently.

Remove bacon and discard all but 1 tbs of the bacon drippings.
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.
Meanwhile, combine cream ingredients in small cup. Serve soup topped with a spoonful of the whiskey cream.

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