| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 bunch leeks (white and light green parts only), thinly sliced and rinsed well
- 1 onion, sliced
- 2 russet potatoes (about 1 pound), peeled and sliced
- 3 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1/2 cup heavy cream
- 2 slices thick-cut bacon, chopped
Instructions
- 12 frozen mini pierogi (half of a 1-pound package) Chopped fresh chives, for topping
- Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes.
- Add 3 cups water, the chicken broth and bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are very tender, 15 minutes. Discard the bay leaf. Working in 2 or 3 batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the cream; season with salt and pepper. Keep warm over low heat.
- Meanwhile, cook the bacon in a nonstick skillet over medium heat, stirring, until crisp, about 7 minutes. Transfer to paper towels using a slotted spoon. Add the pierogi to the skillet and cook, flipping halfway through, until golden brown and warmed through, about 5 minutes. Top each serving of soup with pierogi, bacon and chives.
Nutrition Facts
| Calories | 543 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 79 milligrams |
| Sodium | 967 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 5 grams |
| Protein | 13 grams |
| Calories | 543 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 79 milligrams |
| Sodium | 967 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 5 grams |
| Protein | 13 grams |
Reviews
Very delicious soup; it actually tasted great even before adding the cream. Next time I’ll make it without cream and just spoon a little sour cream into each serving.
Delicious. I always cut the added water because I like my soup on the thicker side and I would advise to do that with this recipe. Also impossible to get that coloring if using leeks. Expect a slight green tinge.
Always read the comments before making anything from an online site. I made this the first time as written and it was way too watery. Then I read the comments. I made it again the following week without the water and it was delicious. Also, add a pinch of fresh nutmeg. My mother made a great potato leek soup using nutmeg. Unfortunately, I no longer have that recipe. Oh well, now I have a new one. Oh, yea. If you don’t use a blender and just mash everything well it still tastes great. A more rustic version.
Delish! Nice flavor. As recommended in other reviews, I substituted the water with more chicken broth. I’m definitely making this again!
This was a nice fall soup. We didn’t add the extra water at the recommendation of the other reviewers. It really needs a good amount of seasoning. We used regular pierogi and cut them up.
Why aren’t frozen pierogies on the ingredients list if they are a part of the recipe?
The soup is delicious, entire family loved it, and is very filling! Baby loves it too!
wonderful soup. the whole family loved it. make with or without pierogies still wonderful. only thing I changed was adding some small potato cubes after blending. more textures in the soup.
The soup was delicious. I did not add the water and it turned out fine.
Good soup- I followed what the other reviews said and didn’t add the water. It was a little thick once blended so I added about 1/2-1 cup of extra stock.