Pierogie Soup

Ingredients

• 1 (15 ounce) box frozen pierogies, potato and cheese filling, thawed partially

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 cup finely chopped cabbage, packed
• 3 1/2 cups chicken broth
• 1/4 teaspoon garlic powder
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 cup low-fat milk
• 1 cup shredded cheddar cheese

Directions

1. 1

   Partially thaw the pierogies enough to cut through.

2. 2

   Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart.

3. 3

   In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.

4. 4

   Add the cut up pierogies and chicken broth.

5. 5

   Add the garlic powder, salt, pepper and paprika.

6. 6

   Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.

7. 7

   Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.

8. 8

   Serve!