4 slices bacon, cut up into pieces about 1/2 inch wide
2 leeks or 1 medium onion
5 or 6 medium potatoes, peeled and diced
1 cup chicken broth
4 tbsp chicken flavored soup base
4 cups (or more) water
1 can diced tomatoes - do not drain
1 lb bag of cole slaw mix (or a meduim head of cabbage, shredded)
Cook the bacon in the bottom of a large pot until crisp. Meanwhile, cut the leeks into 1/2 inch slices and separate into rings. Use the white bulb and some of the green stems. Rinse well to remove dirt. Drain.
Put leeks in the pan with the bacon and stir to deglaze the pan. Add the potatoes and 1 cup of chicken broth. Add tomatoes and a can full of water. Cook until potatoes are very soft, adding water as needed. Add soup bases andm stir well.
Stir in cole slaw mix and cook just long enough to soften the cabbage.
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