Name: Creamy Polish Dill Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Polish
Ingredients: 1 brown onion – finely chopped; 2 garlic cloves – minced; 3 carrots – peeled and diced; 2 scallions – white and light green parts, chopped; 3 waxy potatoes – diced (about 10 oz); ½ cup frozen green peas; 4 tbsp chopped fresh dill – divided; 1 tsp salt; 1 tsp black pepper; 1 tsp dried marjoram; ¼ tsp ground turmeric; ¼ tsp ground nutmeg; 1 bay leaf; 1 tbsp unsalted butter; 4 cups chicken broth; 4 tbsp full fat sour cream – at room temperature

Jump to Recipe· 4.5 from 43 reviews

If you’re looking for a cozy, soul-satisfying bowl of comfort, I can’t wait for you to try this Creamy Polish Dill Soup Recipe. This soup has become my go-to whenever I want something hearty, warmly spiced, and bursting with fresh dill flavor that just sings in every spoonful. You’re going to love how simple ingredients come together to make something that feels fancy but is ridiculously easy to pull off. Stick with me, and I’ll show you exactly how to get it just right.

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Why This Recipe Works

Layered Aromatics: Slow cooking the onion, garlic, carrots, and scallions unlocks a rich base flavor.
Perfect Balance of Herbs & Spices: Marjoram, bay leaf, turmeric, and nutmeg complement the dill without overpowering it.
Creamy Finish Without Overcomplication: Sour cream adds luscious creaminess with minimal fuss, keeping the soup light yet indulgent.
Fresh Dill & Peas for Brightness: Fresh dill stirred in at the end and peas bring vibrant color and a fresh, summery twist.

Creamy Polish Dill Soup, Polish dill soup recipe, hearty dill soup, easy Polish soup, comforting dill soup - A deep white pot with red handles sits on a white marbled surface filled with a light yellow broth speckled with finely chopped green herbs. Floating in the soup are small cubes of orange carrots and light yellow potatoes, evenly dispersed throughout. A white ladle rests in the pot, holding a portion of the soup that clearly shows the colorful vegetable pieces and green herbs scattered in the broth. The scene is brightly lit, showing the fresh and simple texture of the soup. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Polish Dill Soup Recipe balances earthy root veggies with fresh herbs and warming spices, creating a harmony that feels both grounded and bright. When you shop, look for fresh dill and firm waxy potatoes — they hold together beautifully in the soup without turning mushy.

Creamy Polish Dill Soup, Polish dill soup recipe, hearty dill soup, easy Polish soup, comforting dill soup - Flat lay of a small cube of unsalted butter, one whole brown onion, two whole garlic cloves, three peeled and diced carrots, two chopped scallions showing their white and light green parts, a small white ceramic bowl of coarse salt, a small white ceramic bowl of whole black peppercorns, a small white ceramic bowl of dried marjoram, a small white ceramic bowl of ground turmeric, a small white ceramic bowl of ground nutmeg, one fresh bay leaf, three peeled and diced waxy potatoes, a small white ceramic bowl of bright green frozen peas, a small white ceramic bowl filled with golden chicken broth, a small white ceramic bowl of full fat sour cream at room temperature, and a small pile of freshly chopped dill on a simple white ceramic plate, all arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Unsalted butter: The secret to building flavor from the start without making the soup overly salty.
Brown onion: Adds sweetness and a savory backbone once softened.
Garlic cloves: Just a touch for that comforting warmth without overwhelming the dill.
Carrots: Bring natural sweetness and texture to balance the spices.
Scallions: Their subtle oniony flavor enhances freshness.
Salt & black pepper: Essential seasonings to bring all the flavors alive.
Dried marjoram: A traditional herb that adds mild earthiness and depth.
Ground turmeric: Just a pinch for gentle warmth and a beautiful golden color.
Ground nutmeg: Enhances creaminess and adds cozy complexity.
Bay leaf: Infuses aromatic woodsy notes throughout the broth.
Waxy potatoes: Hold shape well and thicken the soup naturally.
Frozen green peas: A pop of sweetness and fresh color.
Chicken broth: For a rich, savory base (vegetable broth works too for vegetarians).
Full fat sour cream: Adds that silky creaminess signature to this Polish delight.
Fresh dill: The star herb that brings unmistakable, bright, and herbal freshness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The best part about this Creamy Polish Dill Soup Recipe is how flexible it is. I often tweak it based on what I have on hand or how hearty I want it to be. You can easily make it vegetarian, add different veggies, or swap sour cream for yogurt.

Variation: I tried adding chopped celery once for extra crunch and it worked perfectly to add another layer of subtle flavor to the soup.
Dietary swap: If you want to go dairy-free, use coconut cream or cashew cream instead of sour cream — it still gives that creamy touch without the tang.
Seasonal twist: In the summer, I love using fresh peas instead of frozen, which really brightens up the soup.

Step-by-Step: How I Make Creamy Polish Dill Soup Recipe

Step 1: Prep your ingredients first

Trust me on this — getting everything diced and chopped before you turn on the stove makes the whole process much smoother. Peel and dice your potatoes and carrots, finely chop onion and dill, mince garlic, and slice scallions’ white and light green parts. When everything’s ready to go, cooking just flows.

Step 2: Build your flavor base gently

Heat butter over medium-low heat. Add garlic and onion, cooking just about a minute until fragrant and translucent. Adding carrots and scallions next gives the soup a pleasant sweetness — sauté those for 2 minutes. Stir in the salt, pepper, marjoram, turmeric, nutmeg, and bay leaf, letting the spices bloom in the butter without getting bitter.

Step 3: Add veggies and broth, then simmer

Throw in the diced potatoes and frozen green peas, then pour in your chicken broth. Crank the heat to high and wait for a boil. As soon as it bubbles, cover and turn the heat down low to simmer gently for 15 minutes. This slow simmer is when the flavors really marry and the potatoes get tender but not mushy.

Step 4: Stir in the creamy finish and fresh dill

Once your veggies are tender, lower the heat and stir in the sour cream, ensuring it’s well incorporated and the soup becomes beautifully creamy — no lumps allowed! Add 3 tablespoons of chopped fresh dill now, cooking uncovered for 5 more minutes so the herb infuses its bright flavor. Do a quick taste test and adjust salt or pepper as needed.

Step 5: Serve with love and extra dill

Ladle soup into warm bowls and sprinkle with remaining fresh dill. That final touch is like a hug for your taste buds. Now, sit down and savor that creamy, herbal goodness.

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Tips from My Kitchen

Don’t Rush the Sauté: Cooking the aromatic veggies low and slow really unlocks deeper flavors, so don’t crank up the heat.
Use Room Temperature Sour Cream: Adding it straight from the fridge can cause curdling—let it warm up a bit for smooth blending.
Fresh Dill Is Key: Dried dill just won’t give you that punchy, fresh brightness that makes this soup special.
Adjust Seasonings at the End: Once the soup is creamy, re-taste and tweak seasoning to your taste buds’ happiness.

How to Serve Creamy Polish Dill Soup Recipe

Creamy Polish Dill Soup, Polish dill soup recipe, hearty dill soup, easy Polish soup, comforting dill soup - A white bowl filled with creamy yellow-green soup that has visible small chopped layers of orange carrots, light yellow potatoes, and green peas mixed throughout. The soup has specks of fresh green herbs sprinkled evenly on top. A silver spoon rests inside the bowl with its handle pointing up and leaning slightly to the right. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this soup with a generous sprinkle of fresh dill right before serving. Sometimes I add a dollop of extra sour cream or a swirl of crème fraîche for a bit of tang and creaminess. A few cracked black peppercorns on top add a gentle mild heat that wakes up the flavors.

Side Dishes

This soup pairs beautifully with a crusty slice of rye bread or a hot garlic baguette to soak up every last drop. I’ve also enjoyed it alongside a simple cucumber salad dressed with lemon and olive oil to bring some refreshing crunch.

Creative Ways to Present

For a special occasion, I like serving this soup in little bread bowls made from crusty sourdough rounds — it makes the whole experience extra cozy and rustic. Garnishing with edible flowers or a few microgreens on top can also elevate the look for guests.

Make Ahead and Storage

Storing Leftovers

After letting the soup cool to room temperature, I store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day once the flavors have had time to meld, so leftovers are a wonderful bonus.

Freezing

I’ve frozen this soup a few times with good results. Use a freezer-safe container or heavy-duty freezer bag, leaving some space for expansion. Just keep in mind that the sour cream’s texture can slightly change, so I usually stir in a little fresh sour cream when reheating.

Reheating

I gently reheat it over medium-low heat on the stove, stirring often. This helps keep the texture smooth and prevents the sour cream from separating. Adding a splash of broth or milk when reheating helps restore creaminess if it thickened too much in the fridge.

FAQs

Can I make this Creamy Polish Dill Soup Recipe vegetarian?

Absolutely! Just swap out the chicken broth for a good-quality vegetable broth, and you’ve got yourself a delicious vegetarian version without losing any of that comforting depth.
Can I use dried dill instead of fresh?

While dried dill can be used in a pinch, fresh dill is really key here because it gives the soup its bright, herbal punch. If you must use dried, add it early in the cooking process but expect a milder flavor.
What kind of potatoes work best?

Waxy potatoes like Yukon Gold or red potatoes are ideal — they hold their shape well and give the soup a nice texture without turning too starchy or mushy.
Can I prepare parts of the soup in advance?

You can chop all the veggies and herb ahead of time and keep them refrigerated. Just wait to add the sour cream and fresh dill until the last few minutes when you’re ready to serve.

Final Thoughts

This Creamy Polish Dill Soup Recipe is more than just a soup to me — it’s a taste of warmth, tradition, and simple goodness that always feels like home. Whether you’re new to Polish cooking or a seasoned fan, I encourage you to try making it exactly as I do and then make it your own. Pop some bread in the oven, pour yourself a cup of tea, and enjoy every comforting, creamy spoonful with someone you love.