Potato-Leek Soup with Mini Pierogi Recipe - (4.3/5)

Ingredients

• 4 tablespoons unsalted butter
• 1 bunch leeks, white and light green parts only, rinsed well, thinly sliced
• 1 onion, sliced
• 2 russet potatoes (about 1 pound), peeled, sliced
• 3 cloves garlic, minced
• 1 teaspoon Kosher salt
• Freshly ground pepper, to taste
• 3 cups water
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 cup heavy cream
• 2 slices thick-cut bacon, chopped
• 12 frozen mini pierogi
• Fresh chives, chopped, for garnish