Pierogi Soup

Do you have left over pierogis (eastern European dumplings) or pierogis that have thawed out into a big gloppy clump? Don't throw them out! Make pierogi soup.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 8 cups



  1. Bring the broth, water and bullion cube to a boil in a large saucepan.
  2. Add the pierogies and break up the clump with a spoon.
  3. Add salt, pepper, parsley, sweet basil, seasoning salt, and onion powder. Cook 5 minutes, set aside to cool (do not strain).
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  5. Fry the bacon, remove onto paper towel, cool, and crumble, set aside, reserving some of the bacon fat in the frying pan.
  6. Add the celery, carrot and onion to the frying pan and cook on low heat in the reserved bacon fat until tender. Add minced garlic near the end so it doesn't burn. Optional: I also add 1/2 cup broccoli and 1/2 cup cauliflower finely chopped.
  7. Set aside with the crumbled bacon. This gets added at the very end to give the soup texture and a lovely appetizing appearance.
  8. Along with the broth, ladle 2 cups of the perogy mixture into the blender. Add 1 cup cheddar cheese and 1/2 package cream cheese. Blend on high until pureed, then carefully pour into the second large saucepan.
  9. Ladle 2 more cups of the pierogi mixture into the blender. Add 1 cup milk or cream. Add 2-3 tbsp corn starch. Blend on high until pureed, then also pour into the second large saucepan.
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  11. Blend the remaining pierogi mixture in the blender and add to the second saucepan. Mix well and return to heat. Heat on med-low until heated through and thickened. Add the crumbled bacon, onion, celery, carrots and garlic. Combine.
  12. Serve hot, offering sour cream and extra grated cheddar cheese as a tasty garnish (optional).

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