Description

You'll simply love this soup. It's so easy to make and it's delicious too. If desired, add a little cooked bacon bits for added flavor. To make a vegetarian version, substitute vegetable stock/broth for the chicken stock/broth.

Ingredients

• 1 box frozen potato onion pierogies, partially thawed
• 2 T. butter
• 1/2 c. chopped onions
• 1 c. cabbage, finely chopped
• 3 1/2 c. chicken stock/broth (or vegetable stock/broth)
• 1/4 t. garlic powder
• 1/4 t. salt
• 1/4 t. pepper
• 1/4 t. paprika
• 1 c. milk
• 1 c. Cheddar cheese, shredded

Steps

1. Cut each pierogie lengthwise, then 3 times crosswise, so that each will be cut into 8 pieces.
2. In a soup pot or Dutch oven, melt butter; add onions and cabbage; sauté for 5-7 minutes or until onions are translucent. DO NOT brown. Add pierogies and chicken stock/broth. Add garlic powder, salt, pepper and paprika. Bring to a boil; reduce heat; gently simmer for about 15 minutes, stirring occasionally. Add milk and cheese; cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
3. Serve.