Description
This comforting creamy soup features potato and cheese pierogi, making it a delicious and hearty meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups frozen pierogi (potato and cheese filling works great)
- 1 cup heavy cream (Half-and-half can be used as a substitute)
- 1 tablespoon fresh dill, chopped (Plus extra for garnish)
- to taste Salt and pepper
- 1 cup chopped vegetables (optional: carrots, celery, or spinach)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.
- Toss in the minced garlic, stirring for about 30 seconds just until fragrant.
- Pour in the vegetable broth and bring it to a gentle boil.
- Once boiling, add the frozen pierogi and any optional chopped vegetables if using.
- Reduce the heat and let the soup simmer for about 10-12 minutes, allowing the pierogi to cook fully.
- Stir in the heavy cream and fresh dill, letting it warm through for another 2-3 minutes. Be sure to taste and add salt and pepper as needed.
- Ladle the soup into bowls, securing a spot for extra dill on top for garnish.
- Enjoy every comforting bite!
Notes
- This soup can be easily customized with your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg