1 (15 ounce) box frozen pierogies, potato, cheese and jalapeno 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
Partially thaw the pierogies enough to cut through.
Cut each pierogie lengthwise, then 2-3 times crosswise, so each will be cut into 6 or 8 pieces. Don't worry if they rip or fall apart.
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.
Add the cut up pierogies and chicken broth.
Add the garlic powder, salt, pepper and paprika.6Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.