If you love pierogies, you are going to LOVE this soup! I have taken all the goodness of loaded perogies and created a creamy and delicious soup from those flavors! This Loaded Pierogi Soup is surprisingly quick and easy to make.
It's also perfect for lunch or dinner and a great idea for a Father's Day lunch because it's hearty enough for a meal. Plus it's ideal when you're short on time because it can be made ahead, uses ingredients you already have on hand and can be whipped up in about 35 minutes.
Being Ukrainian, I’m just a wee bit perogy crazy. Perogies were pretty much served at every meal at Baba's so we ate a lot of them. However, now-a-days that's just not practical. Perogies take a long time to make and the store bought ones just don't cut it. So... because I'm such a big fan of perogies, I have created a number of pierogi recipes that are also easy to make! You can find those recipes and my other Ukrainian recipes here! This perogy soup is a great way to get your pierogi fix without all the work of making perogies.
For this recipe, you'll need:
- chicken stock
- bacon (you can use real bacon or substitute bacon bits)
- celery seed (or substitute celery)
- sour cream
- cheddar cheese
🥗 Side dishes
I love soup with bread! Try it with my:
- Dinner buns (aka 'granny buns')
- Everything Bagel Cloud Bread Recipe
- Bread Machine Onion & Olive Bread
- And it pairs really well with my Bread Machine Italian Breadsticks (photo below(!
📖 Variations & Substitutions
- Dill: Use dried dill if you don't have fresh dill
- Celery: Use fresh celery if you don't have celery seed
- Spice: Spice it up with crushed red pepper flakes
- Bacon: You can add the bacon with the vegetables and puree them together (I did this when I had dental surgery!)
My kids are both Ukrainian dancers and every year on the first weekend in June we get to enjoy watching them dance at the Calgary Ukrainian festival. But we have actually been going every single year since the very first Ukrainian festival over a decade ago, even years before our kids danced. But sadly, this weekend we won't be there enjoying the music, dancing and eating fabulous Ukrainian food, due to this global pandemic. So in lieu of that, I wanted to celebrate at home with a Ukrainian meal; this delicious Ukrainian soup was the answer! And if you are looking for more awesome Ukrainian soups try my Shortcut Ukrainian Beet Borscht.
You are going to need a food processer (affiliate link) for this recipe. However, if you don't have a food processer, you could do it in a blender in smaller batches. I also recommend getting this Scoop n' drain spoon (affiliate link). I recently bought it from my friend's Pampered Chef party and it's life altering! It's also great for scooping perogies!
👪 Serving Size
This recipe makes 6 servings but I always triple it, as my family is crazy for it! You can double or triple the recipe by simply clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
Store this soup for up to 4 days in a sealed container in the fridge. This soup freezes well for up to 3 months.
This soup is 10 WW points on my plan, with low-fat cheese, light sour cream and real bacon. You can reduce the WW points by using fat-free sour cream and turkey bacon. You can click HERE to find out how many points it is on your WW plan.
Did you make this recipe? Please RATE THE RECIPE below!
Here's what others are saying:
"It was very good and easy to make. I added some paprika and some red pepper flakes. I used dill seasoning instead of celery seed. I also added two cloves of garlic. I will be making it again. I will probably try with non fat sour cream!"⭐⭐⭐⭐⭐
📋 Loaded Pierogi Soup Recipe
- 2 tablespoon butter
- 1 medium onion, diced
- 3 large potatoes, peeled and diced
- 1 cup cabbage, chopped
- 4 cups chicken stock
- ¼ teaspoon celery seed
- ½ cup bacon, cooked and chopped into small pieces (not as small as bacon bits- see photo in instructions) * I use pre-cooked bacon because it is faster and sooo much less messy!
- ½ cup 1% milk
- 1 tablespoon flour
- 1 cup sour cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 ¼ cups sharp/old cheddar cheese, grated
- additional chopped bacon
- fresh dill
- additional grated cheddar cheese, if desired
- sour cream, if desired
- In large saucepan, melt butter and saute onion.
- Add potatoes, cabbage, celery seed and chicken stock.
- Simmer for 15-20 minutes until vegetables are tender.
- Meanwhile, cook bacon in microwave (if using pre-cooked) or on stove top. Remove as much grease as possible by patting with a paper towel and chop. Set aside.
- Remove vegetables with a slotted spoon and add to food processor.
- Combine removed vegetables with flour, milk and sour cream in food processor or blender. Puree in food processor or blender until smooth. * It's best to puree in 2 batches.
- Return puree to soup. Then add cheese and bacon and reheat. Add salt and pepper to your liking.
- Garnish with bacon bits, dill and if desired, bits of grated cheese and/or sour cream (optional)
- Use dried dill if you don't have fresh dill
- Use fresh celery if you don't have celery seed
- Spice it up with crushed red pepper flakes
- You can add the bacon with the vegetables and puree them together (I did this when I had dental surgery!)