Photo Credit: Ashley Cuoco
Potato soup: humble, comforting and satisfying. For the many reasons you love the soft interior of a good French fry, so you love potato soup. Savory is my kind of soup. The leek and potato combination is a wonderful flavor– full and complete. This was my first time cooking with leek and my impression is that it is really not far from the onion and garlic. Similar flavor and I have seen it described as a more mild version of an onion. Now, take a lovely potato soup and add pierogi, bacon and chives. Woah! First, render the bacon until nice and crunchy. Then take that delicious pan, filled bacon fat goodness and sear the pierogi until golden on both sides. Top at the soup’s center, sprinkle on some chives and there you have it. Beautiful presentation and great flavors. My personal opinion is that this is more of a starter dish than a main course. Or a great lunch item, as I enjoyed earlier today. When the temperature in New York drops to 59 degrees (welcome October!) warm up and try this dish!
Yield: 4 servings — Active time: 35 min — Total time: 40 min
- 4 Tbsp unsalted butter
- 1 bunch leeks (white and light green parts only), thinly sliced and rinsed well
- 1 onion, sliced
- 2 russet potatoes (about 1 pound), peeled and sliced
- 3 cloves garlic, minced
- Salt and freshly ground pepper
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1/2 cup heavy cream
- 2 slices thick-cut bacon, chopped
- 12 frozen or fresh mini pierogi (or 6 regular size)
- Chopped fresh chives, for topping
- Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes.
- Add 3 cups water, the chicken broth and bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are very tender, 15 minutes. Discard the bay leaf. Working in 2 or 3 batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the cream; season with salt and pepper. Keep warm over low heat.
- Meanwhile, cook the bacon in a nonstick skillet over medium heat, stirring, until crisp, about 7 minutes. Transfer to paper towels using a slotted spoon. Add the pierogi to the skillet and cook, flipping halfway through, until golden brown and warmed through, about 5 minutes. Top each serving of soup with pierogi bacon and chives. Enjoy!
Recipe courtesy of Food Network Magazine, 2015.