Pierogi lovers, this creamy bacon pierogi soup is for you. It’s a super simple recipe made with just a few ingredients and one the whole family will love.
Try my Pierogi kielbasa soup with dill, Hearty potato soup with kielbasa or Spanish style potato soup with chorizo next.
Why this pierogi soup works so well
This creamy potato soup is built for comfort. The pierogi simmer in the broth, adding richness and that familiar potato-and-cheese goodness.
I came up with this bacon pierogi soup on a night when I wanted something cozy with very little effort. Everything came straight from my pantry (I always keep pierogi in my freezer). No shopping, no stress, just a pot of soup that delivers big flavor.
The addition of kale is one of my favorite ways to sneak in greens without changing the soul of the dish. With only about 10 minutes of prep, this soup comes together fast and tastes like it’s been simmering much longer.
I love serving it with garlic bread to soak up every bit of that creamy broth.
Watch the recipe video
Follow my step-by-step VIDEO or join me on YouTube to make this cozy meal together!
Key ingredients
- Pierogi: Frozen or fresh both work. I used potato and cheese, but meat-filled pierogi are great too. Mini pierogi are also perfect for soup.
- Bacon: Thick-cut bacon cooked until crisp adds smoky depth and texture.
- Soup base: Chicken or vegetable broth combined with cream creates a rich, velvety base.
- Vegetables: Onion, carrots, potatoes, and kale.
Helpful tips
- Add rotisserie chicken if you want extra protein.
- Swap or add vegetables like peas, spinach, cabbage, broccoli, or cauliflower.
- This recipe makes about four generous servings. It’s easy to halve or double. Just use a larger pot if scaling up.
- I don’t recommend using low-fat cream alternatives. The soup cooks hot and may split.
Pro tip
Leave the bacon fat in the pot after frying. It builds an extra layer of smoky flavor right from the start.
Storing leftovers
Store cooled soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup without pierogi for up to 3 months. Thaw overnight and reheat gently on the stove.
Bacon Pierogi Soup
Ingredients
- 14 oz thick cut bacon - cut into strips
- 1 yellow onion - diced
- 2 carrots - peeled and diced
- 2 potatoes - peeled and diced
- 1 tsp dried thyme
- 1 tsp coarsely ground black pepper
- 2 cups kale - chopped
- 5 cup chicken broth - or vegetable
- ½ cup heavy cream - at room temperature
- 2 pounds pierogi - cheese-potato filling
Instructions
- Heat a large pot over medium-high heat. Add the bacon and cook until crispy and golden. Remove the bacon with a slotted spoon and transfer it to a bowl lined with paper towel. Leave the bacon fat in the pot.
- Meanwhile, dice the onion and peel and dice the carrots. Add them to the pot along with the thyme and black pepper. Reduce the heat to medium and cook for about 3 minutes, until softened and fragrant.
- Peel and dice the potatoes, then add them to the pot. Stir to combine.
- Add the kale and pour in the broth. Bring to a boil, cover, then reduce the heat to low. Simmer for 15 minutes, or until the vegetables are tender.
- Stir in the cream and add the pierogi. Bring back to a gentle boil and cook for about 3 minutes, until the pierogi are heated tender.
- Serve hot, topped with the crispy bacon. Enjoy!
Video
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