Name: Potato-Leek Soup with Mini Pierogi for Cozy Nights In
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons Butter (Can substitute with olive oil for dairy-free); 3 medium Leeks (Clean thoroughly before use); 2 cloves Garlic (Minced); 4 cups Yukon Gold Potatoes (Chopped); 4 cups Low-Sodium Broth (Chicken or veggie); 1 cup Heavy Cream (Can substitute with coconut cream for vegan); 12 pieces Mini Frozen Pierogi (Potato/Cheddar); 4 slices Bacon (Crispy); to taste Salt; to taste Pepper; 1/2 cup Sour Cream (Don't skip it!); 2 tablespoons Chives (Chopped); to taste Extra Bacon Bits

As I took my first spoonful of this creamy Potato-Leek Soup with Mini Pierogi, the warmth enveloped me like a favorite sweater on a chilly day—pure comfort in a bowl. This dish blends the mellow sweetness of leeks and the rich texture of Yukon Gold potatoes, creating a velvety masterpiece that’s satisfying yet effortless. Perfect for a quick weeknight dinner, it can easily be transformed into a vegetarian option with a few simple substitutions. Plus, the crispy mini pierogi add just the right amount of crunch to elevate every bite! Trust me, your family and friends will cozy up to this delicious bowl of goodness. Curious about the secret to achieving that creamy perfection? Let’s dive into the details that make this soup a true keeper!

What Makes This Soup Irresistible?

Creamy Texture: The blend of Yukon Gold potatoes and heavy cream creates a rich, velvety base that feels decadent in every spoonful.

Quick Preparation: Perfect for busy weeknights, this soup comes together in under 30 minutes, allowing you more time to unwind.

Versatile Ingredients: With the option to swap in different pierogi flavors or add fresh greens, you can customize it to suit your taste or dietary needs.

Crispy Toppings: The pan-fried mini pierogi add a delightful crunch, turning a simple soup into a standout dish that will impress your guests.

Cozy Comfort: Ideal for chilly evenings, this wholesome recipe guarantees warmth and comfort, making it feel like a warm hug in a bowl.

Potato-Leek Soup with Mini Pierogi Ingredients

For the Soup

Butter – Adds richness and helps sauté vegetables; substitute with olive oil for a dairy-free option.
Leeks – Provide a mild, onion-like flavor; be sure to clean them thoroughly before use.
Garlic – Enhances overall flavor; shallots can be used for a milder taste if needed.
Yukon Gold Potatoes – Create a creamy texture; russet potatoes are a substitute, but may alter the final texture.
Low-Sodium Broth (Chicken or Veggie) – Forms the soup base; homemade broth will boost flavor significantly.
Heavy Cream (or Whole Milk) – Adds creaminess; coconut cream can be an excellent vegan substitution.

For the Topping

Mini Frozen Pierogi (Potato/Cheddar) – Offers additional texture and heartiness to the dish; tater tots or gnocchi work in a pinch.
Bacon – Provides a savory, crunchy topping; crispy shallots can be a great vegetarian alternative.
Salt & Pepper – Essential for enhancing the overall flavor; adjust to taste for your preference.

For Garnish

Sour Cream – Adds creaminess and tang; don’t skip it!
Chives – Elevate the presentation and add a pop of color.
Extra Bacon Bits – Sprinkle on for an extra layer of crunch and flavor.

This Potato-Leek Soup with Mini Pierogi is set to be a comforting staple in your kitchen, perfect for those cozy nights in!

Step‑by‑Step Instructions for Potato-Leek Soup with Mini Pierogi

Step 1: Sauté the Vegetables
In a large pot, melt 2 tablespoons of butter over medium heat. Add the cleaned and sliced leeks with a pinch of salt, stirring occasionally for about 5 minutes until they soften and become translucent. Then, incorporate minced garlic, allowing it to cook for another minute until fragrant, which will enrich the base of your Potato-Leek Soup.

Step 2: Add Potatoes and Broth
Introduce 4 cups of chopped Yukon Gold potatoes to the pot, along with 4 cups of low-sodium broth. Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender and easily mashed, ensuring a creamy texture in your soup.

Step 3: Blend the Soup
Using an immersion blender, carefully blend the soup until it reaches a smooth and velvety consistency. If you don’t have an immersion blender, let the soup cool slightly and carefully transfer it in batches to a countertop blender. Once blended, stir in 1 cup of heavy cream, and season generously with salt and freshly cracked black pepper, adjusting to taste for the perfect flavor.

Step 4: Prepare the Mini Pierogi
In a skillet, heat up a tablespoon of bacon fat or butter over medium-high heat. Add the mini frozen pierogi in a single layer and pan-fry them for about 4-6 minutes, flipping occasionally, until they are golden brown and crispy on the outside. This step adds delightful texture to contrast the creamy Potato-Leek Soup.

Step 5: Serve and Garnish
Ladle the Potato-Leek Soup into bowls and generously top each bowl with the crispy mini pierogi. For an added layer of flavor, sprinkle crispy bacon bits, fresh chives, and a dollop of sour cream on top. Enjoy this warm, comforting dish on chilly nights, and relish every comforting bite!

How to Store and Freeze Potato-Leek Soup with Mini Pierogi

Fridge: Store leftover Potato-Leek Soup in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if desired.

Freezer: Freeze the soup base (without cream) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating and stir in the cream then.

Reheating Pierogi: If you’ve made extra mini pierogi, reheat them in an air fryer at 380°F for about 5-7 minutes to maintain their crispiness.

Storage Tips: For optimal freshness, store the pierogi separately from the soup if possible, to prevent them from becoming soggy during storage.

Potato-Leek Soup Variations & Substitutions

Feel free to get creative and customize this comforting recipe to suit your taste and dietary needs!

Dairy-Free: Substitute heavy cream with coconut cream for a velvety, vegan-friendly option. The coconut adds a hint of sweetness that blends beautifully with the soup.
Pierogi Swap: Opt for sauerkraut & mushroom or sweet farmer’s cheese pierogi for a flavor twist that makes each bowl unique. These options introduce delightful savory notes and a wonderful texture.
Enhance Nutrition: Boost the soup with fresh spinach or kale for added nutrients and a vibrant color contrast that brightens each spoonful. This simple addition is a fantastic way to sneak in some greens!
Herb Infusion: Add fresh herbs like thyme or dill while simmering for an aromatic touch that elevates the overall flavor. These delicate herbs transform the soup into a fragrant experience!
Extra Veggies: Incorporate diced carrots or mushrooms for a hearty texture. These vegetables not only enrich the flavor but also add extra layers of comfort to the dish.
Spicy Kick: Mix in a teaspoon of horseradish or a few dashes of hot sauce for those who enjoy a bit of heat. Just a hint will add a lovely zing without overpowering the delightful creaminess.
Homemade Broth: For a flavor boost, use homemade broth instead of store-bought. This little change can bring out the natural sweetness of the leeks and enhance the overall taste of the soup.
Top it Off: Sprinkle crispy shallots instead of bacon for a vegetarian-friendly crunch that remains true to the soul of this dish. They add a satisfying texture while keeping things plant-based.

Experiment with these variations, and don’t hesitate to make it your own! If you’re looking for more delightful soup ideas, check out my Black Bean Soup or perhaps try the vibrant flavors from my Orange Velvet Cake with Orange Cream Cheese Frosting for a sweet ending!

Make Ahead Options

These creamy Potato-Leek Soup with Mini Pierogi elements are perfect for make-ahead meal prep! You can prepare the soup base (without cream) up to 3 days in advance; simply allow it to cool, transfer it to an airtight container, and refrigerate. The mini pierogi can also be cooked ahead and stored in the refrigerator for a few days, just remember to reheat them in an air fryer to maintain their crispy texture. When it’s time to serve, reheat the soup on the stovetop and stir in cream before ladling it into bowls. With these steps, you’ll have a comforting meal ready in no time, just as delicious as when made fresh!

Expert Tips for Potato-Leek Soup with Mini Pierogi

Use Fresh Ingredients: Opt for fresh leeks and Yukon Gold potatoes for the best flavor. Their freshness enhances the creamy essence of the soup.
Blend Carefully: When blending, allow the soup to cool slightly first to avoid hot splashes. An immersion blender is perfect for achieving that smooth, velvety consistency!
Perfect Pierogi: Pan-frying mini pierogi boosts their texture and flavor; briefly boil them first for a chewier bite before transferring to the pan.
Adjust Seasoning: Taste the soup before adding salt, as the bacon and pierogi contribute their own saltiness. This ensures your Potato-Leek Soup is perfectly balanced.
Make It Your Own: Feel free to add herbs like thyme or dill for an extra flavor punch. Customize with different pierogi types to keep things exciting.

What to Serve with Creamy Potato-Leek Soup Topped with Crispy Mini Pierogi

Warm your kitchen with delightful pairings that amplify the comforting flavors of this cozy soup.

Garlic Breadsticks: Their buttery, garlicky crunch offers a perfect dip into the creamy soup, enhancing the overall experience.
Crispy Roasted Brussels Sprouts: The earthy flavors and crispy texture of these vegetables balance the creaminess of the soup beautifully.
Fresh Green Salad: A light, zesty salad with citrus vinaigrette adds freshness that contrasts nicely with the richness.
Cheesy Herb Biscuits: Flaky and cheesy, these biscuits make for an irresistible companion, perfect for sopping up the last drops of soup.
Chilled White Wine: A glass of crisp Sauvignon Blanc elevates this meal, cutting through the creaminess with its refreshing acidity.
Apple Crisp: End the meal on a sweet note with a warm apple crisp, offering delightful warmth alongside the savory soup.

Each of these options will elevate your meal, creating a warm and inviting dining experience that will leave everyone longing for more.

Potato-Leek Soup with Mini Pierogi Recipe FAQs

How do I choose the right leeks for this recipe?
Absolutely! When selecting leeks, look for firm ones with vibrant green tops and white bottoms without any dark spots or wilted leaves. The leeks should feel heavy for their size; this signals freshness. If you only find those with darker green tops, simply trim them away before cooking!

What is the best way to store leftover Potato-Leek Soup?
Very good question! You can store leftover Potato-Leek Soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop, adding a splash of cream for extra creaminess if desired. If you plan to keep it longer, consider freezing!

Can I freeze Potato-Leek Soup with Mini Pierogi?
Absolutely! To freeze the soup, omit the cream before freezing it in a freezer-safe container. This soup base can last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stovetop, stirring in the heavy cream just before serving for optimal texture.

How can I avoid the soup becoming too salty?
Great thought! It’s important to taste the soup before adding additional salt, as both the bacon and pierogi will contribute saltiness. I recommend seasoning lightly, adding more to taste afterwards. This ensures your Potato-Leek Soup remains flavorful without overwhelming saltiness.

Are there any dietary considerations I should keep in mind?
For sure! If you’re cooking for those with dietary restrictions, this Potato-Leek Soup can easily be adapted. For a vegetarian option, simply omit the bacon and use vegetable broth instead of chicken broth. Additionally, substitute heavy cream with coconut cream to make it dairy-free. Always check for allergens if serving to guests with food sensitivities.

How can I reheat fried mini pierogi without losing their crispiness?
I often recommend reheating fried mini pierogi in an air fryer. Preheat it to 380°F and then heat the pierogi for about 5-7 minutes. This method will help restore their delightful crunch without drying them out.