Pierogie Soup
Warm up with a bowl of hearty and comforting Pierogie Soup, the perfect fusion of classic comfort food and indulgent flavors. This creamy, cheddar-infused soup is loaded with tender potatoes, vibrant vegetables, and rich, golden broth. The star of the dish is the pillowy soft pierogies—stuffed with cheddar and potato—that simmer right in the pot, soaking up all the savory goodness. Finished with a velvety touch of heavy cream, sharp cheddar cheese, and a sprinkle of fresh dill and parsley, this soup is as cozy as it gets. Ready in just 45 minutes, it’s an ideal one-pot meal for busy weeknights or a crowd-pleasing centerpiece for a family dinner. Whether you’re a pierogie enthusiast or simply craving something hearty, this Pierogie Soup will satisfy your soul.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 medium potatoes, peeled and cubed
- 6 cups chicken or vegetable broth
- 12 pieces frozen pierogies (cheddar and potato preferred)
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots, celery, and cubed potatoes. Sauté for 3-4 minutes.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Cook for 15 minutes, or until the potatoes are tender.
Gently add the frozen pierogies to the soup, ensuring they are submerged in the broth.
Let the pierogies cook in the soup for 8-10 minutes, or until they are heated through and tender.
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup becomes creamy.
Season with salt and black pepper, adjusting to taste.
Remove the pot from heat and stir in the chopped dill and parsley for added freshness.
Serve the soup hot, garnished with additional fresh herbs or extra cheese, if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 270 mg | 21% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
