Hearty Perogy Soup

Makes LOTS!



1/4 cup olive oil
3 medium onions, diced
1 package bacon, chopped
6-7 small to medium red potatoes, diced
1 1/2 cup water
4 large carrots, chopped
1 head broccoli, chopped
1 tbsp poultry seasoning
1/2 tsp seasoning salt
1/2 tsp pepper
1/4 tsp cayenne
1 tsp Montreal chicken spice
1 tsp rosemary
1 tsp garlic powder
2 tbsp parsley
1/4 cup cheddar, diced
10 bacon and cheddar perogies, chopped
2 cups half and half cream

Sautee onions with olive oil and bacon in the bottom of a large pot. Add spices, potatoes, and water. Let simmer. Add carrots and broccoli and 1 cup of cream. Let simmer, stirring ocassionally. When potatoes are almost cooked through add cheddar and chopped perogy. Stir and cook on low. When potatoes are fully cooked add remain cream and remove from heat.