Crockpot Pierogie Soup

2, 15 oz. boxes frozen pierogies , your choice (I used Mrs. T.'s mini cheddar and bacon)
1/2 c. chopped onion
1 c. finely chopped cabbage, packed
3 1/2 c. chicken broth
1/4 t. garlic powder
1/2 t. salt
1/4 t. pepper
1/4 t. paprika, optional
1 c. milk
1 c. shredded cheddar cheese
diced carrots
diced celery
diced potatoes, optional
1 lb. smoked kielbasa, cut into bite size pieces OR
2 c. cubed chicken breasts or tenderloins
fresh or dried dill

Place everything in a lined crockpot, except pierogies, cheese, and milk. Cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally. Cut pierogies in half, then in half again. Add to crockpot and stir. Add milk and shredded cheese to crockpot and stir. Cook n additional 10-15 minutes until cheese is melted and pierogies are heated through. Serve in bowls and top with dill if desired.This makes a thick and hearty soup. Enjoy! This soup freezes well. **I didn't add the milk, cheese, or dill the first time I made it and it was delicious as it was.

This soup can also be made on the stovetop using the same ingredients as before & by following  these directions:

Cut each pierogi  in half lengthwise, then 3x crosswise (each one will be cut into 8 pieces). It's ok if they fall apart. Melt butter in large skillet. Add cabbage and onion. Saute 5-7 minutes until translucent. Do not brown. Add pierogies and broth. Add garlic powder, salt, pepper, & paprika. Bring to a boil. Reduce heat and simmer 15 minutes. Stir occasionally. Add milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes. Serve with dill. This makes a thick and hearty soup. Enjoy!