Potato-Leek Soup With Mini Pierogi Recipe

Name: Potato-Leek Soup With Mini Pierogi
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; freshly ground pepper; 4 cups low sodium chicken broth; 1 bay leaf; 1/2 cup heavy cream; 2 slices thick cut bacon chopped; 12 pierogi frozen mini, half of a 1-pound package; chopped fresh chives for topping

Servings: persons

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
freshly ground pepper
4 cups low sodium chicken broth
1 bay leaf
1/2 cup heavy cream
2 slices thick cut bacon chopped
12 pierogi frozen mini, half of a 1-pound package
chopped fresh chives for topping

1
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.
2
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.
3
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.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Potato-Leek Soup With Mini Pierogi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Leek Soup With Mini Pierogi

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