Introduction: Can a Creamy, Comforting Soup with a Crunchy Twist Be Ready in Just 40 Minutes?
Craving a warm, velvety soup with a fun, flavorful topping? Potato-Leek Soup with Mini Pierogi combines a creamy potato-leek base with crispy bacon and golden mini pierogi for a delightful texture contrast. Rated 4.1/5 from 22 reviews, this easy recipe yields 4 servings, perfect for a cozy weeknight dinner or a light lunch. Ready to whip up a bowl of comfort? Let’s dive into this hearty recipe!
Overview: Why Potato-Leek Soup with Mini Pierogi Shines
Potato-Leek Soup with Mini Pierogi is loved for its creamy texture, simple preparation, and satisfying toppings. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 25 minutes cooking, totaling approximately 40 minutes.
- Difficulty Level: Easy—requires sautéing, simmering, blending, and pan-frying, suitable for all skill levels.
- Why It’s Special: The smooth, savory potato-leek soup pairs perfectly with crispy bacon and chewy, golden mini pierogi, creating a balanced, comforting dish. Rated 4.1/5 by 22 reviewers, it serves 4, ideal for small families or meal prep.
Perfect with crusty bread, a green salad, or a festive side like skillet rosemary chicken for a complete meal.
Essential Ingredients
Potato-Leek Soup with Mini Pierogi uses wholesome, accessible ingredients for a rich result. Here’s what you’ll need for 4 servings:
Soup Ingredients
- 4 tablespoons unsalted butter: Adds richness to the soup base.
- 1 bunch leeks (white and light green parts only), thinly sliced and rinsed well: Provides mild, oniony flavor.
- 1 onion, sliced: Enhances savory depth.
- 2 russet potatoes (about 1 pound), peeled and sliced: Creates a creamy, hearty texture.
- 3 cloves garlic, minced: Adds aromatic savoriness.
- Kosher salt and freshly ground pepper: Seasons to taste.
- 4 cups low-sodium chicken broth: Forms the flavorful liquid base.
- 1 bay leaf: Infuses subtle herbal notes.
- ½ cup heavy cream: Adds velvety richness.
Topping Ingredients
- 2 slices thick-cut bacon, chopped: Provides smoky, crispy texture.
- 12 frozen mini pierogi (half of a 1-pound package): Adds chewy, golden crunch.
- Chopped fresh chives, for topping: Brings fresh, oniony brightness.
Why These Ingredients Matter
- Leeks and Potatoes: Create a classic, creamy soup base with earthy sweetness.
- Heavy Cream: Ensures a smooth, luxurious texture.
- Bacon and Pierogi: Add smoky, crispy, and chewy elements for contrast.
- Chives: Provide a fresh, vibrant garnish.
Substitutions and Variations
- Butter: Swap with olive oil or vegan butter for dairy-free.
- Leeks: Replace with 1 additional onion or 2 cups sliced shallots.
- Onion: Use 1 teaspoon onion powder.
- Russet Potatoes: Swap with Yukon Gold or sweet potatoes (adjust cooking time slightly).
- Garlic: Use ¾ teaspoon garlic powder.
- Chicken Broth: Substitute with vegetable broth for vegetarian.
- Heavy Cream: Replace with half-and-half, coconut milk (for dairy-free), or omit for a lighter soup.
- Bacon: Use turkey bacon, pancetta, or omit for vegetarian.
- Mini Pierogi: Swap with frozen ravioli, tortellini, or omit and add extra bacon or croutons.
- Chives: Replace with scallions, parsley, or omit.
- Gluten-Free: Use gluten-free pierogi and confirm broth is gluten-free.
- Flavor Variations:
- Spicy Soup: Add ¼ teaspoon cayenne or red pepper flakes with the garlic.
- Cheesy Soup: Stir in ½ cup shredded cheddar or Gruyère with the cream.
- Veggie-Packed Soup: Add ½ cup chopped carrots or celery with the potatoes.
- Vegetarian Soup: Omit bacon, use vegetable broth, and add sautéed mushrooms.
- Herb-Infused Soup: Add 1 teaspoon fresh thyme or rosemary with the bay leaf.
Step-by-Step Instructions
Making Potato-Leek Soup with Mini Pierogi is a quick, multi-tasking process that yields a comforting, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 4 tablespoons butter, 1 bunch leeks, 1 onion, 2 russet potatoes, 3 cloves garlic, kosher salt, pepper, 4 cups chicken broth, 1 bay leaf, ½ cup heavy cream, 2 slices bacon, 12 mini pierogi, chives.
- Thinly slice leeks (white and light green parts only) and rinse well; slice onion; peel and slice potatoes; mince garlic; chop bacon; chop chives.
Tip: Rinse leeks thoroughly to remove dirt; prep ingredients in advance for quick assembly.
Step 2: Cook Soup Base
- Melt 4 tablespoons butter in a large pot or Dutch oven over medium heat.
- Add sliced leeks and onion; cook, stirring occasionally, until softened, about 5 minutes.
- Add sliced potatoes, minced garlic, 1 teaspoon kosher salt, and a few grinds of pepper; cook, stirring, until well coated, about 2 minutes.
- Add 3 cups water, 4 cups chicken broth, and 1 bay leaf; bring to a boil.
- Reduce heat to maintain a simmer; cook until potatoes are very tender, about 15 minutes.
Tip: Stir occasionally to prevent sticking; potatoes should break apart easily when tender.
Step 3: Puree Soup
- Discard bay leaf.
- Using an immersion blender, puree the soup until smooth (or transfer to a regular blender in 2-3 batches and puree).
- Transfer to a clean pot if blended separately; stir in ½ cup heavy cream.
- Season with additional salt and pepper to taste; keep warm over low heat.
Tip: Blend thoroughly for a silky texture; add a splash of broth if too thick.
Step 4: Cook Toppings
- In a nonstick skillet over medium heat, cook chopped bacon, stirring, until crisp, about 7 minutes.
- Transfer bacon to paper towels using a slotted spoon.
- In the same skillet with bacon drippings, add 12 mini pierogi; cook, flipping halfway, until golden brown and warmed through, about 5 minutes.
Tip: Cook pierogi in a single layer for even browning; use a large skillet to avoid crowding.
Step 5: Serve
- Divide soup among 4 bowls (about 1 ½ cups per serving).
- Top each with 3 mini pierogi, a sprinkle of bacon, and chopped chives.
- Serve hot with crusty bread if desired.
Tip: Add toppings just before serving to maintain crispness; garnish with extra chives for vibrancy.
Assembly: Building the Perfect Potato-Leek Soup with Mini Pierogi
Making Potato-Leek Soup with Mini Pierogi is all about creating a creamy, comforting dish with delightful toppings. Here’s how to make it shine:
- Soup Base: Velvety, savory potato-leek soup with creamy richness.
- Pierogi: Golden, chewy dumplings for texture.
- Bacon: Smoky, crispy bits for flavor.
- Chives: Fresh, green garnish for brightness.
- Presentation: Cozy and inviting, served in bowls with vibrant toppings.
Presentation Tips
- Serve in deep bowls, topped with pierogi, bacon, and chives arranged artfully.
- Pair with cozy sides like a green salad or a side of skillet rosemary chicken for a festive spread.
- Drizzle with olive oil or sprinkle with black pepper for extra flair.
Storage and Make-Ahead Tips
Potato-Leek Soup with Mini Pierogi is great for leftovers and meal prep.
- Storage:
- Store soup (without toppings) in an airtight container in the refrigerator for up to 5 days.
- Freeze soup for up to 3 months in freezer-safe containers.
- Store bacon and pierogi separately in airtight containers for up to 2 days (pierogi may soften).
- Make-Ahead:
- Prep soup base up to 2 days ahead; refrigerate and reheat before serving.
- Cook bacon and pierogi just before serving for best texture.
- Reheating: Reheat soup in a pot over medium heat, stirring, 5-7 minutes, or microwave in 1-minute bursts, covered, until hot. Reheat pierogi in a skillet for crispness.
- Tip: Store toppings separately to maintain texture; add fresh chives after reheating.
Recipe Variations
Potato-Leek Soup with Mini Pierogi is versatile and easy to customize. Here are some fun twists:
- Spicy Soup: Add ½ teaspoon red pepper flakes with the garlic.
- Gluten-Free: Use gluten-free pierogi and confirm broth is gluten-free.
- Vegan Soup: Use vegan butter, vegetable broth, coconut cream, and omit bacon or use vegan bacon.
- Cheesy Soup: Stir in ½ cup shredded cheddar with the cream.
- Veggie-Packed Soup: Add ½ cup chopped carrots or parsnips with the potatoes.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-500 kcal (varies with portion size and cream).
- Protein: Moderate, from bacon and broth.
- Fat: Moderate, from butter, cream, and bacon.
- Carbs: Moderate, from potatoes and pierogi.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Creamy, Crunchy Bliss!
Potato-Leek Soup with Mini Pierogi is the ultimate comforting meal, blending a velvety potato-leek base with crispy bacon and golden pierogi for a delightful texture contrast. Rated 4.1/5 by 22 reviewers, it’s perfect for weeknight dinners, cozy lunches, or meal prep. So, blend up this creamy soup, fry those pierogi, and enjoy a bowl of comfort. We’d love to hear how your soup turns out—share your creations in the comments or on social media!
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Potato-Leek Soup with Mini Pierogi
Description
Craving a warm, velvety soup with a fun, flavorful topping? Potato-Leek Soup with Mini Pierogi combines a creamy potato-leek base with crispy bacon and golden mini pierogi for a delightful texture contrast.
Ingredients
Soup Ingredients
- 4 tablespoons unsalted butter: Adds richness to the soup base.
- 1 bunch leeks (white and light green parts only), thinly sliced and rinsed well: Provides mild, oniony flavor.
- 1 onion, sliced: Enhances savory depth.
- 2 russet potatoes (about 1 pound), peeled and sliced: Creates a creamy, hearty texture.
- 3 cloves garlic, minced: Adds aromatic savoriness.
- Kosher salt and freshly ground pepper: Seasons to taste.
- 4 cups low-sodium chicken broth: Forms the flavorful liquid base.
- 1 bay leaf: Infuses subtle herbal notes.
- ½ cup heavy cream: Adds velvety richness.
Topping Ingredients
- 2 slices thick-cut bacon, chopped: Provides smoky, crispy texture.
- 12 frozen mini pierogi (half of a 1-pound package): Adds chewy, golden crunch.
- Chopped fresh chives, for topping: Brings fresh, oniony brightness.
Why These Ingredients Matter
- Leeks and Potatoes: Create a classic, creamy soup base with earthy sweetness.
- Heavy Cream: Ensures a smooth, luxurious texture.
- Bacon and Pierogi: Add smoky, crispy, and chewy elements for contrast.
- Chives: Provide a fresh, vibrant garnish.
Substitutions and Variations
- Butter: Swap with olive oil or vegan butter for dairy-free.
- Leeks: Replace with 1 additional onion or 2 cups sliced shallots.
- Onion: Use 1 teaspoon onion powder.
- Russet Potatoes: Swap with Yukon Gold or sweet potatoes (adjust cooking time slightly).
- Garlic: Use ¾ teaspoon garlic powder.
- Chicken Broth: Substitute with vegetable broth for vegetarian.
- Heavy Cream: Replace with half-and-half, coconut milk (for dairy-free), or omit for a lighter soup.
- Bacon: Use turkey bacon, pancetta, or omit for vegetarian.
- Mini Pierogi: Swap with frozen ravioli, tortellini, or omit and add extra bacon or croutons.
- Chives: Replace with scallions, parsley, or omit.
- Gluten-Free: Use gluten-free pierogi and confirm broth is gluten-free.
- Flavor Variations:
- Spicy Soup: Add ¼ teaspoon cayenne or red pepper flakes with the garlic.
- Cheesy Soup: Stir in ½ cup shredded cheddar or Gruyère with the cream.
- Veggie-Packed Soup: Add ½ cup chopped carrots or celery with the potatoes.
- Vegetarian Soup: Omit bacon, use vegetable broth, and add sautéed mushrooms.
- Herb-Infused Soup: Add 1 teaspoon fresh thyme or rosemary with the bay leaf
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 4 tablespoons butter, 1 bunch leeks, 1 onion, 2 russet potatoes, 3 cloves garlic, kosher salt, pepper, 4 cups chicken broth, 1 bay leaf, ½ cup heavy cream, 2 slices bacon, 12 mini pierogi, chives.
- Thinly slice leeks (white and light green parts only) and rinse well; slice onion; peel and slice potatoes; mince garlic; chop bacon; chop chives.
Tip: Rinse leeks thoroughly to remove dirt; prep ingredients in advance for quick assembly.
Step 2: Cook Soup Base
- Melt 4 tablespoons butter in a large pot or Dutch oven over medium heat.
- Add sliced leeks and onion; cook, stirring occasionally, until softened, about 5 minutes.
- Add sliced potatoes, minced garlic, 1 teaspoon kosher salt, and a few grinds of pepper; cook, stirring, until well coated, about 2 minutes.
- Add 3 cups water, 4 cups chicken broth, and 1 bay leaf; bring to a boil.
- Reduce heat to maintain a simmer; cook until potatoes are very tender, about 15 minutes.
Tip: Stir occasionally to prevent sticking; potatoes should break apart easily when tender.
Step 3: Puree Soup
- Discard bay leaf.
- Using an immersion blender, puree the soup until smooth (or transfer to a regular blender in 2-3 batches and puree).
- Transfer to a clean pot if blended separately; stir in ½ cup heavy cream.
- Season with additional salt and pepper to taste; keep warm over low heat.
Tip: Blend thoroughly for a silky texture; add a splash of broth if too thick.
Step 4: Cook Toppings
- In a nonstick skillet over medium heat, cook chopped bacon, stirring, until crisp, about 7 minutes.
- Transfer bacon to paper towels using a slotted spoon.
- In the same skillet with bacon drippings, add 12 mini pierogi; cook, flipping halfway, until golden brown and warmed through, about 5 minutes.
Tip: Cook pierogi in a single layer for even browning; use a large skillet to avoid crowding.
Step 5: Serve
- Divide soup among 4 bowls (about 1 ½ cups per serving).
- Top each with 3 mini pierogi, a sprinkle of bacon, and chopped chives.
- Serve hot with crusty bread if desired.
Tip: Add toppings just before serving to maintain crispness; garnish with extra chives for vibrancy.
FAQs
1. Why is my soup not smooth?
Insufficient blending or undercooked potatoes can cause this; blend thoroughly and ensure potatoes are very tender.
2. Can I use fresh pierogi?
Yes, cook fresh pierogi per package instructions; they may cook faster than frozen.
3. Is this recipe gluten-free?
Use gluten-free pierogi and confirm broth is gluten-free.
4. Why are my pierogi not crispy?
Overcrowding or insufficient fat can cause this; cook in a single layer in bacon drippings.
5. Can I make this in advance?
Prep soup base ahead; cook pierogi and bacon fresh for best texture.
6. What are the health benefits of this dish?
Potatoes provide carbs and fiber; leeks offer vitamins (A, C); moderate in fat, pair with a salad for balance.