Description
Creamy, cozy, and spiked with golden pan-fried pierogi and bacon confetti, this soup is your new weeknight favorite. Think silky potato-leek heaven meets dumpling dreams in one steamy, swoon-worthy bowl.
Ingredients
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2 tbsp butter
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2 large leeks (white/light green parts only), sliced and cleaned
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2 garlic cloves, minced
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1½ lbs Yukon Gold potatoes, chopped
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4 cups low-sodium broth (chicken or veggie)
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½ cup heavy cream (or whole milk)
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12 oz mini frozen pierogi (potato/cheddar)
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4 slices bacon, chopped and cooked
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Salt & pepper, to taste
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Garnish: sour cream, chives, extra bacon bits
Instructions
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Sauté leeks in butter over medium heat with a pinch of salt for 5 mins. Add garlic, cook 1 min more.
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Add potatoes and broth, bring to boil, then simmer uncovered 15–20 mins until fork-tender.
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Blend until smooth (immersion or standard blender). Stir in cream, season to taste.
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Pan-fry pierogi in bacon fat or butter until golden and crisp.
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Serve soup topped with pierogi, bacon, chives, and a dollop of sour cream.
Notes
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Vegan? Use coconut cream + veggie broth, top with crispy shallots.
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Add spinach for greens or horseradish for zing.
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No pierogi? Crispy gnocchi or tater tots work in a pinch!
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 480 kcal per serving
- Fat: 24g
- Carbohydrates: 45g