Potato Soup meets pierogi comfort in this loaded bowl—silky potatoes, deeply caramelized onions, and a cool swirl of sour cream that tastes like your favorite dumpling filling in soup form. When the air turns crisp and you’re after big flavor from pantry basics, this recipe shows up with cozy vibes and minimal effort. The onions bring gentle sweetness, the potatoes deliver body, and a spoonful of sour cream ties everything together like the best bite of a pierogi.
Why You’ll Love It
This soup captures everything we love about classic pierogi—potato richness, onion sweetness, and tangy cream—without rolling a single dumpling. It’s a one-pot, weeknight-friendly recipe that scales easily for meal prep. You can keep it vegetarian or add a simple garnish of chives and a dusting of black pepper for a bistro finish.
Ingredients
- 3 tbsp olive oil or unsalted butter
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 1 ½ lb Yukon Gold potatoes, peeled and diced small
- 1 tsp fine sea salt, more to taste
- ½ tsp black pepper
- 4 cups vegetable broth
- ½ cup sour cream (room temperature), plus more for serving
- 1–2 tsp apple cider vinegar or lemon juice (to taste)
- 2 tbsp chopped chives, to finish
Instructions
- Caramelize the onions: Warm oil in a pot over medium. Add onions and a pinch of salt. Cook 20–25 minutes, stirring often, until deep golden and jammy; lower heat if browning too fast.
- Build the soup: Stir in garlic for 30 seconds. Add potatoes, salt, pepper, and broth; bring to a boil. Reduce to a gentle simmer 12–15 minutes until potatoes are tender.
- Creamy finish: Off the heat, mash a few potato cubes against the pot for body. Temper sour cream with a ladle of hot soup, then stir it in. Add vinegar or lemon to brighten; adjust salt and pepper.
- Serve: Ladle into bowls and top with a dollop of sour cream and chives.
Health Benefits
- Potassium & fiber: Potatoes support hydration and steady energy.
- Antioxidants: Caramelized onions provide quercetin and natural sweetness without extra sugar.
- Balanced creaminess: A modest amount of sour cream adds tang and silk without making the soup heavy.
Tips for Success
- Low and slow onions: Patience builds flavor—if they dry out, add a splash of water to deglaze.
- Texture control: For ultra-creamy, blend 1 cup of soup and return it to the pot; for chunky, mash lightly.
- Flavor lift: A tiny splash of vinegar or lemon at the end makes the whole bowl pop.
Variations
- Cheesy Pierogi Vibes: Stir in ½–1 cup shredded sharp cheddar off heat.
- Herb route: Add dill or parsley with the chives for a fresh finish.
- Protein boost: Fold in drained white beans during the last 5 minutes.
Make-Ahead & Storage
Refrigerate up to 4 days or freeze up to 2 months. The soup thickens as it chills; loosen with water or broth when reheating. Sour cream integrates best when added after reheating if you plan to freeze—stir it in right before serving.
Serving Ideas
Pair with a crisp green salad and rye toast, or serve in small cups as a starter. A sprinkle of extra chives and black pepper gives it that “pierogi shop” nostalgia in every spoonful.
Conclusion
For fans of Homemade Potato Soup hunting fresh Soup Ideas, this pierogi-style bowl delivers nostalgia and comfort—no dough required. Cozy, creamy, and weeknight-simple, it’s a keeper for your cool-weather rotation.
