Ingredients
4 tablespoons unsalted butter

1 bunch leeks (white and light green parts only), thinly sliced and rinsed well

1 onion, sliced

2 russet potatoes (about 1 pound), peeled and sliced

3 cloves garlic, minced

Kosher salt and freshly ground pepper

4 cups low-sodium chicken broth

1 bay leaf

1/2 cup heavy cream

2 slices thick-cut bacon, chopped

Directions
take out 12 frozen mini pierogi (half of a 1-pound package) Chopped fresh chives, for topping
Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes.
Add 3 cups water, the chicken broth and bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are very tender, 15 minutes. Discard the bay leaf. Working in 2 or 3 batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the cream; season with salt and pepper. Keep warm over low heat.
Meanwhile, cook the bacon in a nonstick skillet over medium heat, stirring, until crisp, about 7 minutes. Transfer to paper towels using a slotted spoon. Add the pierogi to the skillet and cook, flipping halfway through, until golden brown and warmed through, about 5 minutes. Top each serving of soup with pierogi, bacon and chives