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Potato-Leek Soup with Mini Pierogi

Creamy Potato-Leek Soup with Mini Pierogi for Cozy Nights

A comforting Potato-Leek Soup with Mini Pierogi, perfect for cozy nights filled with flavor and warmth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter Substitute with olive oil for a lighter option.
  • 3 cups Leeks Sliced.
  • 2 cloves Garlic Minced, fresh preferred.
  • 4 medium Yukon Gold Potatoes Peeled and diced.
  • 4 cups Low-Sodium Broth Chicken or vegetable.
  • 1 cup Heavy Cream Substitute with coconut cream for vegan.
For the Mini Pierogi
  • 1 cup Mini Frozen Pierogi Or fresh/homemade.
  • 2 tablespoons Bacon fat Or additional butter.
For the Seasoning and Garnish
  • to taste Salt
  • to taste Pepper
  • as desired Sour cream For serving.
  • as desired Chives Chopped, for garnish.
  • as desired Bacon bits For garnish.

Equipment

  • Large pot
  • Skillet
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add sliced leeks and a pinch of salt, cooking for about 5 minutes until softened. Stir in 2 minced garlic cloves for an additional minute.
  2. Add 4 diced Yukon Gold potatoes and 4 cups of low-sodium broth to the pot. Bring to a boil, then reduce to simmer for 15-20 minutes until potatoes are tender.
  3. Use an immersion blender to puree the soup until silky smooth. Stir in 1 cup of heavy cream, and season with salt and pepper.
  4. In a skillet, heat 2 tablespoons of bacon fat or butter over medium heat. Fry 1 cup of mini frozen pierogi for 4-6 minutes until golden and crispy.
  5. Ladle the soup into warm bowls, top with mini pierogi, crispy bacon bits, and chives. Add sour cream and serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Make the soup base ahead and store in the fridge for up to 3 days. Avoid over-blending to maintain the desired texture.

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