Butter - 4 tbsp.
Onion - 1, sliced
Potatoes - 3, peeled and sliced
Garlic - 3 cloves, minced
Salt & Pepper
Chicken Stock - 4 cup
Bay Leaf - 1
Heavy Cream - 1/2 cup
Pierogis - 12, fried golden brown (optional)
Chives - chopped, for garnish
Melt Butter in a large pot over medium heat.
Add the Onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the Potatoes, Garlic, Salt and Pepper. Cook, stirring occasionally, for, about 2 minutes.
Add 3 cups Water, Chicken stock and Bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are very tender, about 15 minutes. Discard Bay leaf.
Puree the soup using a hand blender until smooth.
Stir in Cream; and season with more Salt and Pepper if needed. Keep warm over low heat.
Top each serving of Soup with fried Pierogis and Chives.
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