Potato-Leek Soup with Mini Pierogi

By lorik

Top this potato leek soup with crispy bacon and pierogi for a hearty treat. It’s everything you want in a creamy potato-leek combo with tasty bonuses!

Ingredients

• 4 tablespoons unsalted butter
• 1 bunch leeks, white and light green parts only, rinsed well, thinly sliced
• 1 onion, sliced
• 2 russet potatoes (about 1 pound), peeled, sliced
• 3 cloves garlic, minced
• 1 teaspoon Kosher salt
• Freshly ground pepper, to taste
• 3 cups water
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 cup heavy cream
• 2 slices thick-cut bacon, chopped
• 12 frozen mini pierogi
• Fresh chives, chopped, for garnish

Preparation

Step 1

Melt butter in a large pot or Dutch oven over medium heat. Add leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes.

Add water, 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, purée 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 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.