📋 Loaded Pierogi Soup Recipe
This Loaded Pierogi Soup is a delicious and healthy Ukrainian soup with all the flavors of loaded pierogies! Bacon, potatoes, cheddar cheese, cabbage, fried onions and sour cream are combined to create a creamy blended soup that's hearty enough for a meal!
Servings 6 servings
Calories 319kcal
Ingredients
- 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
- 2 cloves garlic (optional)
Garnish
- additional chopped bacon
- fresh dill
- additional grated cheddar cheese, if desired
- sour cream, if desired
Instructions
- In large saucepan, melt butter and saute onion. Add garlic (if using)2 tablespoon butter, 1 medium onion, diced, 2 cloves garlic
- Add potatoes, cabbage, celery seed and chicken stock.3 large potatoes, peeled and diced, 1 cup cabbage, chopped, 4 cups chicken stock, ¼ teaspoon celery seed
- 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.½ cup bacon, cooked and chopped into small pieces (not as small as bacon bits- see photo in instructions)
- 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.½ cup 1% milk, 1 tablespoon flour, 1 cup sour cream
- Return puree to soup. Then add cheese and bacon and reheat. Add salt and pepper to your liking.*At this point, you can chop up about 1 tablespoon of the fresh dill and stir it in - that's what I like to do.½ teaspoon salt, ¼ teaspoon pepper, 2 ¼ cups sharp/old cheddar cheese, grated, fresh dill
Garnish
- Garnish with bacon bits, dill and if desired, bits of grated cheese and/or sour cream (optional)additional chopped bacon, fresh dill, additional grated cheddar cheese, if desired, sour cream, if desired
Notes
Why this Recipe Works:
- This recipe works because it focuses on the key flavor components of loaded pierogies: the creamy potatoes, savory bacon, sharp cheddar, and tangy sour cream. By combining these elements in a soup, it achieves a similar taste experience without the fuss of making individual dumplings.
- This recipe brings the distinct flavor of pierogies, while offering more variety by mixing up the way you eat them. The delicious soup uses bacon, cabbage, potatoes and sour cream to capture the very essence of pierogies!
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- Don't refrigerate soup while it is still hot. Direct temperature changes will cause oxidation and acidification of the soup and can make it taste sour.
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- Use Russet Potatoes for Creaminess. Russet potatoes have a high starch content, making them ideal for thickening the soup. If you want a silkier texture, Yukon Gold potatoes are another great option.
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- Use Pre-Shredded Cabbage for Convenience. Save time by using a pre-shredded coleslaw mix instead of chopping cabbage. It adds the same flavor with less prep work
- If soup is too thick. Thin it out with a little extra broth or milk until desired consistency is reached.
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Nutrition
Calories: 319kcal | Carbohydrates: 48g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 816mg | Potassium: 1070mg | Fiber: 5g | Sugar: 6g | Vitamin A: 266IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 2mg
