Melt 2 tablespoons of butter in a large pot over medium heat. Add 2 chopped leeks and a pinch of salt, stirring often for 5 minutes until softened. Add 2 minced garlic cloves, cooking for an additional minute.

Add 4 cups of chopped Yukon Gold potatoes and 6 cups of low-sodium broth. Bring to a boil, then reduce heat to simmer and cover for 15-20 minutes.

Once potatoes are tender, carefully remove from heat and cool for 5 minutes. Blend the soup until smooth, then stir in 1 cup of heavy cream and season with salt and pepper.

In a skillet, heat 2 tablespoons of bacon fat over medium heat. Cook mini frozen pierogi for 4-5 minutes until golden and crispy.

Ladle soup into bowls, top with fried pierogi, crumbled bacon, and chopped chives. Optionally add a dollop of sour cream.