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Potato-Leek Soup with Mini Pierogi

Comforting Potato-Leek Soup with Mini Pierogi Bliss

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Indulge in Creamy Potato-Leek Soup with Mini Pierogi for a warm, comforting meal perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Polish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter Substitute with olive oil for a lighter option.
  • 3 cups Leeks Use only the white/light green parts.
  • 2 cloves Garlic Minced fresh garlic is ideal.
  • 4 cups Yukon Gold Potatoes Can substitute with Russet potatoes.
  • 4 cups Low-Sodium Broth Use vegetable broth for a vegetarian version.
  • ½ cup Heavy Cream Coconut cream works for a dairy-free option.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Pierogi
  • 16 ounces Mini Frozen Pierogi (Potato/Cheddar) Can substitute with any small dumpling.
  • 2 tablespoons Bacon Omit for a vegetarian-friendly dish.
For the Garnish
  • ½ cup Sour Cream Enhances flavor and creaminess.
  • ¼ cup Chives Sprinkle generously for color and taste.

Equipment

  • large pot
  • Skillet
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped leeks along with a pinch of salt. Sauté for about 5 minutes until leeks become tender. Stir in minced garlic for an additional minute.
  2. Add diced Yukon Gold potatoes and 4 cups of low-sodium broth to the pot. Increase heat to bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15-20 minutes until potatoes are fork-tender, stirring occasionally.
  3. Remove pot from heat. Using an immersion blender, blend mixture until smooth. Stir in ½ cup of heavy cream. Season with salt and pepper to taste.
  4. In a skillet, heat 2 tablespoons of bacon fat or butter over medium heat. Add frozen mini pierogi and cook for about 6–8 minutes until golden brown.
  5. Ladle hot Potato-Leek Soup into deep bowls. Top with crispy mini pierogi. Optionally, sprinkle with crispy bacon bits, a dollop of sour cream, and fresh chives.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 38gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For the best texture, stir in cream off the heat to avoid curdling. Customize flavors with herbs like thyme or rosemary.

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