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–+ servings
Bacon Pierogi Soup

Delicious Bacon Pierogi Soup in Just 30 Minutes

This Bacon Pierogi Soup is a creamy, comforting dish that can be prepared in just 30 minutes, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 slices Thick Cut Bacon Adds a fantastic smoky flavor; substitute with turkey bacon for a lighter version.
  • 1 medium Yellow Onion Provides sweetness and depth; shallots work in a pinch for a milder taste.
  • 2 medium Carrots Contributes sweetness and texture; parsnips can be used for a unique twist.
  • 2 medium Potatoes Forms the creamy base of the soup; opt for Yukon Gold for extra creaminess.
  • 1 teaspoon Dried Thyme Enhances the earthy flavor profile; fresh thyme or Italian seasoning can be great alternatives.
  • 1 teaspoon Coarsely Ground Black Pepper Adds warmth and a hint of spice; white pepper makes a milder option.
For the Greens
  • 2 cups Kale Boosts nutrition and adds vibrant color; substitute with spinach or Swiss chard for variety.
For the Liquid
  • 4 cups Chicken Broth (or Vegetable) Provides moisture and flavor; consider low-sodium broth to keep it healthier.
  • 1 cup Heavy Cream Ensures a rich creaminess; for a lighter touch, half-and-half or Greek yogurt works well.
The Star Ingredient
  • 16 ounces Pierogi (Cheese-Potato Filling) The heart of this dish, lending richness and lusciousness; feel free to opt for store-bought for convenience.

Equipment

  • large pot

Method
 

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

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store cooled soup in an airtight container for up to 3 days. Freeze without pierogi for longer storage and reheat gently.

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