Creamy Pierogi Soup
Creamy Pierogi Soup hits all the notes - dumplings, ham, cheese, and fresh veggies - in just 45 minutes.
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Ingredients
Ingredients:
- 1 box frozen pierogies partially thawed (about 12 pierogies)
- 2 Tbsp. butter
- 1 medium onion diced
- 3 cups green cabbage thinly sliced
- 1 cup carrots peeled and diced
- 2 cups ham bite size dice
- 4 cups low-sodium chicken broth
- ½ tsp. garlic powder
- ½ tsp. paprika
- ½ tsp. salt
- ½ tsp. pepper
- 1 cup milk
- 1 cup sharp cheddar cheese shredded
Instructions
Instructions:
- Take pierogi out of the freezer and set on the counter for 10 minutes to partially thaw. While pierogi are thawing, prep your vegetables and ham.
- Clean and chop the onion, cabbage, and carrots. Dice the ham.
- Cut each pierogi into 8 pieces and set aside.
- Heat a large pot over medium heat. Add the butter.
- Add onion, cabbage, and carrot. Sauté for 5-7 minutes until softened but not brown.
- Add ham, chicken broth, pierogies, and spices. Bring to a boil. Reduce heat and simmer for about 15 minutes. The potatoes from the pierogies will naturally thicken the soup.
- Add the milk and cheese. Cook and stir over low heat until heated through and the cheese is melted, about 5 more minutes.
Notes
Ham steak works well for this soup recipe!
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