Potato-Leek Soup with Mini Pierogi
Mini potato dumplings turn this pureed soup into something instantly hearty. Crispy bacon gives it an added layer of texture.
Dovetailing Tip: Use the potatoes that you peeled and diced day 2 for todays soup.
Prep Time:
Cook Time:
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Ingredients:
| 4 tablespoons | unsalted butter |
| 1 bunch | leek (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 |
| 1 | bay leaf |
| 1/2 cup | heavy cream |
| 2 slices | thick-cut bacon, chopped |
Directions:
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.
Photograph by Ryan Dausch
Source: foodnetwork.com
