Bacon and Pierogi Soup

lordbyronskitchen.com

Mr. Bill

Director of Bon Vivant Activities

1 pound thick cut bacon, cut into ½ inch strips

1 tablespoon fresh rosemary, finely chopped

2 tablespoons olive oil

3 tablespoons butter

1 cup onion, diced

1 cup carrots, peeled and diced

1 cup celery, diced

1 teaspoon salt

¼ teaspoon ground black pepper

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

½ cup all-purpose flour

6 cups low-sodium vegetable broth

2 cups whole milk

2 cups frozen chopped kale

2 pounds frozen pierogies shredded

1 cup cheddar cheese, shredded

Directions at lordbyronskitchen.com

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