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–+ servings
Potato-Leek Soup with Mini Pierogi

Cozy Potato-Leek Soup with Crispy Mini Pierogi Delight

A classic Potato-Leek Soup recipe topped with crispy mini pierogi for added texture and flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter substitute with olive oil for vegan
  • 2 cups Leeks sliced, cleaned thoroughly
  • 3 cloves Garlic minced
  • 4 cups Yukon Gold Potatoes chopped
  • 4 cups Low-Sodium Broth chicken or vegetable
  • 1 cup Heavy Cream substitute with coconut cream for vegan
For the Mini Pierogi
  • 12 pieces Mini Frozen Pierogi potato/cheddar flavor
  • 2 tablespoons Bacon or vegetarian alternative
For Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
To Garnish
  • 1/2 cup Sour Cream or Greek yogurt
  • 2 tablespoons Chives finely chopped
  • 1/4 cup Extra Bacon Bits

Equipment

  • large pot
  • Immersion blender
  • Skillet

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; sauté for about 5 minutes until softened.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add chopped Yukon Gold potatoes and 4 cups of low-sodium broth. Bring to a gentle boil, then reduce to simmer for 15-20 minutes until potatoes are fork-tender.
  4. Remove pot from heat and blend the soup until smooth. Stir in 1 cup of heavy cream, adjusting salt and pepper to taste.
  5. In a separate skillet, heat 2 tablespoons of bacon fat or butter over medium-high heat. Cook mini pierogi for about 5-7 minutes until golden brown and crispy.
  6. Ladle soup into bowls, top with mini pierogi, bacon bits, chives, and a dollop of sour cream.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 32gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 45mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg

Notes

This soup can easily be made vegan and is perfect for leftovers. Store soup base and pierogi separately for best results.

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