Delicious Bacon Pierogi Soup in Just 30 Minutes Recipe

Introduction

This delicious Bacon Pierogi Soup combines smoky bacon, tender pierogi, and hearty vegetables in a creamy broth. Ready in just 30 minutes, it’s a comforting meal perfect for any day of the week.

Ingredients

• 6 slices thick cut bacon
• 1 medium yellow onion
• 2 medium carrots
• 2 medium potatoes
• 1 teaspoon dried thyme
• 1 teaspoon coarsely ground black pepper
• 2 cups kale
• 4 cups chicken broth (or vegetable broth)
• 1 cup heavy cream
• 16 ounces cheese-potato filled pierogi

Instructions

1. Step 1: In a large pot over medium-high heat, add the thick-cut bacon and cook until crispy and golden, about 6 to 8 minutes. Remove the bacon and drain on paper towels, leaving the rendered fat in the pot.
2. Step 2: Add the diced yellow onion and chopped carrots to the pot. Sauté for about 3 minutes until the onion becomes translucent and fragrant.
3. Step 3: Add the diced potatoes and stir to combine. Pour in the chicken broth, then add the chopped kale and dried thyme. Bring to a boil, cover, reduce heat to low, and simmer for about 15 minutes until the potatoes are tender.
4. Step 4: Stir in the heavy cream, then add the pierogi. Bring the soup back to a gentle boil and cook for an additional 3 minutes until the pierogi are heated through.
5. Step 5: Ladle the soup into bowls, making sure to include a good mix of vegetables and pierogi in each serving. Top with crispy bacon pieces before serving.

Tips & Variations

• For a lighter soup, substitute turkey bacon for regular bacon and use half-and-half or Greek yogurt instead of heavy cream.
• If you prefer a milder onion flavor, replace the yellow onion with shallots.
• Try swapping kale with spinach or Swiss chard for a different leafy green texture and taste.
• Using Yukon Gold potatoes enhances the creaminess of the soup.
• Fresh thyme or Italian seasoning can be used in place of dried thyme for a fresher herb flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent the cream from curdling. Stir occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes. Use vegetable broth instead of chicken broth and substitute the bacon with smoked paprika or a plant-based bacon alternative for a similar smoky flavor.

Can I freeze Bacon Pierogi Soup?

Freezing is not recommended due to the cream and pierogi, which may change texture upon thawing. It’s best enjoyed fresh or refrigerated for a few days.

Delicious Bacon Pierogi Soup in Just 30 Minutes Recipe

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★★★★★

4.7 from 149 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This delicious Bacon Pierogi Soup combines crispy smoky bacon, tender vegetables, creamy broth, and cheesy potato-filled pierogi for a comforting and hearty meal ready in just 30 minutes. The soup features sautéed onions, carrots, potatoes, and kale simmered in chicken broth with dried thyme, finished with heavy cream for richness, making it perfect for a cozy dinner.

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Ingredients

Scale 1x2x3x

Meat and Dairy

• 6 slices Thick Cut Bacon
• 1 cup Heavy Cream

Vegetables

• 1 medium Yellow Onion
• 2 medium Carrots
• 2 medium Potatoes
• 2 cups Kale

Pantry

• 1 teaspoon Dried Thyme
• 1 teaspoon Coarsely Ground Black Pepper
• 4 cups Chicken Broth (or Vegetable broth)

Other

• 16 ounces Pierogi (Cheese-Potato Filling)

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Instructions

1. Cook the Bacon: In a large pot over medium-high heat, add the thick-cut bacon slices and cook until they are crispy and golden brown, approximately 6 to 8 minutes. Once done, remove the bacon and place it on paper towels to drain, leaving the rendered bacon fat in the pot for flavor.
2. Sauté Vegetables: Add the diced yellow onion and chopped carrots to the pot with the bacon fat. Sauté for about 3 minutes until the onion becomes translucent and fragrant, which brings out the sweetness and depth of the vegetables.
3. Add Potatoes and Broth: Incorporate the diced potatoes by stirring them into the sautéed vegetables. Pour in the chicken broth, then add the chopped kale and dried thyme. Bring the mixture to a boil, cover the pot, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld and vegetables to soften.
4. Finish the Soup: Stir in the heavy cream to add richness to the soup. Then add the cheese-potato filled pierogi to the pot. Bring the soup back to a gentle boil and cook for an additional 3 minutes until the pierogi are fully heated through.
5. Serve: Ladle the soup into serving bowls, making sure to include a good mix of vegetables and pierogi in each. Top each bowl with the crispy bacon pieces to add a smoky crunch and extra savory flavor.

Notes

• You can substitute turkey bacon for a lighter version or use low-sodium chicken broth to reduce salt content.
• For a vegetarian option, use vegetable broth instead of chicken broth and omit the bacon or use a plant-based bacon alternative.
• Shallots can be used instead of yellow onions for a milder flavor.
• If you don’t have kale, spinach or Swiss chard make good substitutes, adding vibrant color and nutrients.
• Half-and-half or Greek yogurt can replace heavy cream for a lighter soup variation.
• Use Yukon Gold potatoes for an extra creamy texture in the soup base.
• The soup can be made ahead; reheat gently to avoid overcooking the pierogi.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American Eastern European Fusion

Keywords: Bacon Pierogi Soup, Creamy Pierogi Soup, Easy Comfort Soup, Bacon Soup Recipe, Hearty Pierogi Soup