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The Best Creamy & Cozy Potato Leek Soup (with a Fun Pierogi Topping!)

A person wrapped in a cozy blanket, happily eating a warm, steaming bowl of homemade Potato Leek Soup with pierogi.

A hearty and creamy potato leek soup with a unique and satisfying topping of pan-fried pierogi and crispy bacon. The soup is a classic puréed blend of potatoes, leeks, and onions, simmered in chicken broth and enriched with cream. Instead of croutons, the soup is garnished with golden-brown mini pierogi and crumbled bacon, adding a delightful textural contrast and extra flavor.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 medium leeks, white and light green parts only, chopped
  • 1 medium onion, chopped
  • 1 1/2 pounds potatoes (e.g., Yukon Gold), peeled and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 cups water
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 4 slices bacon
  • 12 frozen mini pierogi
  • Chopped fresh chives, for topping

Instructions

  1. Note: The ingredient list was not provided in the source article and has been inferred from the instructions.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, for about 5 minutes, until softened.
  3. Add the potatoes, garlic, 1 teaspoon of salt, and a few grinds of pepper. Cook for 2 more minutes, stirring occasionally.
  4. Add 3 cups of water, the chicken broth, and the bay leaf. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 15 minutes, until the potatoes are very tender.
  5. Discard the bay leaf. Working in batches, carefully puree the soup in a blender until smooth.
  6. Return the pureed soup to a clean pot. Stir in the heavy cream and season with more salt and pepper to taste. Keep the soup warm over low heat.
  7. Prepare the Toppings: While the soup simmers, cook the bacon in a nonstick skillet over medium heat for about 7 minutes, until crisp. Transfer the bacon to a paper towel-lined plate and crumble it once cool.
  8. Add the frozen mini pierogi to the same skillet (draining excess bacon fat if desired) and cook for about 5 minutes, flipping halfway through, until golden brown and warmed through.
  9. Ladle the hot soup into bowls. Top each serving with 3 pan-fried pierogi, a sprinkle of crumbled bacon, and fresh chives.

Notes

  • The recipe uses a blender to create a smooth, velvety soup texture. An immersion blender could also be used directly in the pot after simmering.
  • Pan-frying the frozen pierogi makes them a crispy, delicious garnish, similar to a dumpling or a crouton.
  • Cooking the bacon and pierogi while the soup simmers makes for an efficient workflow.

Find it online: https://www.eatswithsoul.com/cozy-potato-leek-soup/

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