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

Scale

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

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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.