Creamy potato soup with fried bacon and dumplings

Ingredients:

• 2 Russet Burbank potatoes (about 450 g), peeled and chopped
• 4 tbsp (60 g) butter
• 1 bunch leeks (white and light green parts only), thinly sliced ​​and rinsed well
• 1 onion, chopped
• 3 cloves garlic, crushed
• 4 cups lightly salted chicken broth
• 1 bay leaf
• 0.5 cups heavy cream
• 2 slices fatty bacon, chopped
• 12 frozen mini dumplings (half a 450g package)
• Chopped fresh chives for serving

Preparation:

1. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the leeks and onions and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon of salt, and a pinch of pepper. Cook, stirring occasionally, for about 2 minutes, until the potatoes are completely coated with butter.
2. Add 3 cups of water, chicken broth Add the potatoes and bay leaf. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 15 minutes. Remove the bay leaf. Then, in 2-3 batches, puree the soup in a blender until smooth. Pour into a clean saucepan, add the cream, salt, and pepper. Reduce heat to keep warm.
3. Meanwhile, in a nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon, drain on paper towels. Add the pierogi to the skillet and cook for about 5 minutes, turning once, until golden brown and heated through. Serve the soup garnished with the pierogi, fried bacon, and chives.