I couldn’t find the mini pierogies so I had to use the regular-size ones. For some reason, when I put the pierogies in the pan, they really stuck to the pan and burned a little. Other than that, this soup was okay. My 8 year old doesn’t like potatoes now, so he didn’t care for it, but he picked out the pierogies and ate those (guess he didn’t realize they were made of potatoes??).
Potato-Leek Soup with Mini Pierogies
(Food Network Magazine, Oct. 2015)
time needed: 40 min.
4 tablespoons unsalted butter
1 bunch leeks (white and light green parts only), thinly sliced and rinsed well
1 onion, sliced
2 russet potatoes (about 1 pound), peeled and sliced
3 cloves garlic, minced
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth (I used vegetarian “chicken” broth)
1 bay leaf
1/2 cup heavy cream
2 slices thick-cut bacon, chopped (I used Morningstar Farms fake bacon)
12 frozen mini pierogi (half of a 1-pound package) Chopped fresh chives, for topping
Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes.
Add 3 cups water, the chicken broth and bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are very tender, 15 minutes. Discard the bay leaf. Working in 2 or 3 batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the cream; season with salt and pepper. Keep warm over low heat.
Meanwhile, cook the bacon in a nonstick skillet over medium heat, stirring, until crisp, about 7 minutes. Transfer to paper towels using a slotted spoon. Add the pierogi to the skillet and cook, flipping halfway through, until golden brown and warmed through, about 5 minutes. Top each serving of soup with pierogi, bacon and chives.