Pierogi Soup

5 from 1 vote

This Pierogi Soup is easy to make in one pot and so comforting. Store-bought pierogis and fresh vegetables make this dinner simple to assemble in about an hour. It's a meal that is sure to be on your dinner rotation during the cold winter months.

Prep Time20

Cook Time40

Total Time1

Course: Main Course, Soup

Cuisine: American, polish

Keyword: soup

Servings: servings

Calories: 605kcal

Ingredients

4 tablespoons bacon grease, butter, or oil divided
2 carrots cut into discs
2 medium russet or yellow potatoes peeled and diced
1 medium onion diced
2 celery stalks diced
3 minced garlic cloves
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
seasoning salt or salt and black pepper amount as desired
¼ cup all-purpose flour
4 cups chicken broth or stock
2 cups water
½ cup heavy cream or half and half
25.6-32 ounce package(s) frozen pierogis filled with potato and cheese or your flavor of choice - regular or mini size
Optional toppings: sour cream, cooked and crumbled bacon, shredded cheddar cheese, crusty bread or fresh chopped dill or parsley

Instructions

In a large pot over medium heat, add 2 tablespoons of the bacon grease, butter, or oil.
Once hot, add carrots and potatoes. Cook 4 minutes, stirring periodically. Add onion and celery. Cook another 4 minutes, stirring occasionally.
Add garlic, thyme, and rosemary. Cook 1 minute. Season with seasoning salt or salt and black pepper.
Add the remaining bacon grease, butter, or oil and flour. Stir and cook for a minute.
Add chicken broth and water. Allow the mixture to simmer over medium heat for 20 minutes.
Bring the soup to a gentle boil, then add the heavy cream or milk and pierogies. Cook for about 8 minutes, stirring occasionally, until the pierogis float.
Serve warm and garnish as desired.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to four days. Reheat on the stovetop until warmed through and simmering.

If you want to freeze this soup, we recommend making the base and freezing it without the pierogis. When ready to serve, defrost the base of the soup in the fridge overnight then being to a simmer on the stove. Add the pierogis now right before serving to cook until just tender. This keeps everything fresh.

Tips:

- Choose whatever kind of frozen pierogis you like! They could be cheese and mashed potato, chicken, beef, or any flavor you find easily at the store. Regular or mini size both work great too.

- Simmer the pierogis right that the end of cooking. This guarantees that they will be the right texture and won't fall apart during the cooking process.

- Garnish this soup with all different options. We love sour cream, cooked and crumbled bacon, shredded cheddar cheese, crusty bread or fresh chopped dill or parsley.

- If the soup is too thin, then simply mix equal parts cornstarch and water and whisk into the soup and bring to a simmer. Allow it to simmer a couple of minutes until just thickened. Too thick, add water, broth, milk, or half and half.

- Make the pierogi soup vegetarian. Simply swap the chicken broth for vegetable stock.

Nutrition