Name: Polish Dill Soup with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 medium potatoes, peeled and cut into 1/2-inch cubes; 4 cups vegetable or chicken broth; 1 cup water; 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 cup sour cream, room temperature; 2 tablespoons all-purpose flour; 1 cup whole milk or half-and-half, warmed; 1 large bunch fresh dill, finely chopped (about 1/2 cup, loosely packed); 1 tablespoon fresh lemon juice or white vinegar

Polish Dill Soup with Potatoes tastes bright, creamy, and herby, with just enough tang to keep every spoonful interesting. It works perfectly for anyone who loves cozy comfort food and wants dinner on the table in about 45 minutes. I grew up in a Polish-American neighborhood, and this soup always takes me right back to my neighbor’s tiny kitchen and her giant pot of dill-scented magic.

Why You Should Try This Polish Dill Soup with Potatoes

This soup tastes like a cross between a creamy potato soup and a light, slightly sour broth loaded with fresh dill. The potatoes turn silky and tender, the carrots add sweetness, and the dill and sour cream keep everything bright and lively.

It suits busy weeknights, cozy weekends, and even casual dinner parties, because it feels special without a ton of work. Kids usually love the mild potatoes and carrots, while adults appreciate the tangy, herbal flavor.

“This Polish Dill Soup with Potatoes tastes like a hug in a bowl, with fresh dill in every bite and a perfectly creamy broth that I could eat all week ★★★★★”

Ingredients You’ll Need

Vegetables and aromatics

4 medium potatoes, peeled and cut into small cubes (Yukon Golds hold shape and stay creamy)
2 medium carrots, sliced into thin rounds
1 small parsnip, peeled and diced (optional but very traditional and slightly sweet)
1 small onion, finely chopped
2 cloves garlic, minced
1 small leek, white and light green parts only, sliced and rinsed well (optional but adds great flavor)

Broth and dairy

6 cups chicken broth or vegetable broth (use low-sodium so you control the salt; homemade tastes great, but a good boxed brand works fine)
1 cup sour cream (full-fat gives the best texture; Greek yogurt works in a pinch)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (helps thicken the soup slightly)

Dill and seasonings

1 packed cup fresh dill, finely chopped, stems removed (you want a lot; this soup celebrates dill)
1 teaspoon dried dill (optional, boosts flavor if your fresh dill tastes mild)
1 bay leaf
½ teaspoon dried marjoram or thyme
Salt and black pepper to taste
1–2 tablespoons fresh lemon juice or white vinegar (adjust to taste for the classic tang)

Optional flavor boosters

½ cup chopped dill pickles or Polish pickles, plus 1–2 tablespoons pickle brine, if you like a stronger sour note
½ cup heavy cream, if you want a richer, more luxurious soup
½ teaspoon sugar, only if the soup tastes too sharp after adding acid

Pantry shortcuts and substitutions

Use frozen diced potatoes or hash brown cubes if you feel short on time; add them straight from the freezer.
Swap sour cream with full-fat Greek yogurt, but stir it in off the heat so it does not curdle.
Use dried dill if you cannot find fresh; use 2–3 teaspoons dried total, and add a little at a time so it does not overpower the soup.
Use vegetable broth and skip any meat-based add-ins to keep the soup vegetarian.

Equipment list

Large heavy-bottomed pot or Dutch oven, at least 4–5 quarts
Cutting board and sharp knife
Wooden spoon or heat-safe spatula
Ladle
Small bowl and whisk for the sour cream mixture
Measuring cups and spoons

Tips & Tricks

Cut potatoes into small, even cubes so they cook quickly and stay tender without falling apart.
Sauté the onion, leek, and garlic until they turn lightly golden to build deeper flavor in the broth.
Add fresh dill near the end of cooking so it stays bright green and fragrant.
Temper the sour cream by whisking it with some hot broth in a bowl, then stir it back into the pot to prevent curdling.
Taste the soup before adding lemon juice or vinegar, then add acid slowly so you hit that perfect tangy balance.
Use low-sodium broth so you season with more control and avoid an overly salty soup once it reduces.
Chill leftovers overnight; the dill flavor deepens and the soup tastes even better the next day.
Stir gently while reheating so the potatoes stay intact and the creamy broth stays smooth.

How to Make Polish Dill Soup with Potatoes

Step 1: Prep the vegetables

Peel the potatoes and cut them into small, even cubes, about ½ inch. Slice the carrots into thin rounds and dice the parsnip. Chop the onion, slice and rinse the leek, and mince the garlic.

Rinse the fresh dill, pat it dry, and chop it finely, removing thick stems. Set the dill aside in two piles: one larger pile for the soup and a smaller pile for garnish. This small step makes serving easier later.

Step 2: Sauté the aromatics

Place your pot over medium heat and add the butter. When the butter melts and starts to foam, add the onion and leek. Cook and stir until they turn soft and lightly golden around the edges, about 5–7 minutes.

Add the garlic and cook 30–60 seconds, just until fragrant. Sprinkle in the flour and stir constantly for about 1 minute. The mixture will look thick and slightly pasty, which sets you up for a lightly thickened broth.

Step 3: Build the broth

Slowly pour in 1–2 cups of broth while you whisk or stir vigorously. The flour mixture will loosen and smooth out. Add the rest of the broth once the mixture looks lump-free.

Add the potatoes, carrots, parsnip, bay leaf, marjoram or thyme, and dried dill if you use it. Season lightly with salt and pepper. Stir everything together and bring the pot to a gentle boil over medium-high heat.

Step 4: Simmer until tender

Lower the heat so the soup simmers gently, not violently. Cook for about 15–20 minutes, until the potatoes and carrots turn tender when you pierce them with a fork. Stir occasionally so nothing sticks to the bottom.

Taste a potato cube to check texture. It should taste soft but not mushy. Adjust the heat as needed so the soup keeps a gentle simmer.

Step 5: Temper and add the sour cream

Scoop about 1½ cups of hot broth from the pot into a small bowl. Add the sour cream to that bowl and whisk until the mixture turns smooth and creamy. This step warms the sour cream slowly and keeps it from separating.

Turn the heat under the soup to low. Slowly pour the sour cream mixture into the pot while you stir the soup. Keep stirring until the broth looks creamy and uniform.

If you want a richer soup, stir in the heavy cream now. Taste and adjust salt and pepper.

Step 6: Add dill and adjust the tang

Stir in most of the chopped fresh dill, saving some for garnish. Let the soup simmer on low for 3–5 minutes so the dill flavor infuses the broth. Do not boil hard at this stage, since that can dull the fresh herb flavor.

Add lemon juice or vinegar a little at a time, tasting after each addition. If you use chopped dill pickles and pickle brine, stir them in now. Taste again and balance with a pinch of sugar if the soup tastes too sharp.

Step 7: Final taste and serve

Fish out the bay leaf and discard it. Give the soup a final stir and taste once more for salt, pepper, and acidity. Adjust until the flavor hits that sweet spot of creamy, herby, and gently sour.

Ladle the Polish Dill Soup with Potatoes into bowls. Top with extra dill and a small spoonful of sour cream if you like. Serve hot and enjoy that cozy, old-world comfort.

What to Serve with Polish Dill Soup with Potatoes

Polish Dill Soup with Potatoes pairs beautifully with crusty bread, rye bread, or simple garlic toast to soak up the creamy broth. A crisp green salad with cucumber, radish, and a light vinaigrette keeps the meal fresh and balanced. You can also serve it with pierogi, cheese toasts, or a simple plate of sliced cucumbers and tomatoes with a sprinkle of salt and dill. If you want a heartier spread, add a side of roasted vegetables or a grain salad like barley or buckwheat.

Storage Options

Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 3–4 days.
Reheat gently on the stove over low to medium heat, stirring often, until hot but not boiling, so the dairy stays smooth.
Freeze the soup in freezer-safe containers for up to 2 months, leaving some space at the top for expansion.
Thaw overnight in the fridge, then reheat on the stove, adding a splash of broth or water if the soup thickened too much.