Polish Dill Soup

You know those days when you crave something warm, comforting, and just a tiny bit fancy without actually doing any real cooking? This is that soup. I fell in love with a dill-forward Polish-style soup years ago and then made a lazy, brilliant swap: hash browns. Yes, hash browns. They give you that starchy, creamy potato vibe with zero potato-peeling guilt. Ever tried shortcutting your way to comfort? Trust me, it works.

 

If you want a tangy, herby twist reminiscent of Polish dill soups but with an everyday shortcut, check out this lovely creamy dill pickle potato soup I used for inspo and then made my own cozy changes. I’ll walk you through ingredients, method, tips, and fun variations—no judgement for using frozen stuff here, only high-fives.

Why You’ll Love This Recipe

• Ridiculously quick prep — hash browns speed things up and still deliver comfort.
• Herby, tangy dill flavor — dill makes the whole soup sing without any fancy moves.
• Creamy texture without heavy fuss — sour cream + simmering potatoes = bliss.
• Family-friendly and flexible — picky eaters? Add bacon or cheddar on the side.
• Great for leftovers — this soup gets better after a day in the fridge. Yes, really.

Ingredients You’ll Need

• 1 tbsp unsalted butter
• 1 brown onion (finely chopped)
• 2 garlic cloves (minced)
• 3 carrots (peeled and diced)
• 2 scallions (white and light green parts, chopped)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried marjoram
• ¼ tsp ground turmeric
• ¼ tsp ground nutmeg
• 1 bay leaf
• 3 waxy potatoes (diced — about 10 oz)
• ½ cup frozen green peas
• 4 cups chicken broth
• 4 tbsp full fat sour cream (at room temperature)
• 4 tbsp chopped fresh dill (divided)

Yes, the list looks long. Don’t panic. The big wins come from a few star items: fresh dill, sour cream, and hash-browned-style potatoes (or use actual diced potatoes if you prefer). Keep that dill handy — it makes the soup Polish-adjacent in the best way.

How to Make (Step-by-Step)

Get your prep done before you start cooking. Peel and dice the potatoes. Peel and dice the carrots. Chop the white and light green parts of the scallions. Finely chop the onion, mince the garlic and chop the dill.

Why prep first?

I always prep first. It saves panic and keeps you from overcooking the onions while you hunt for the chopping board. Also, it makes the whole process feel like less of a chaotic kitchen adventure.

Heat butter over medium low in a large pot. Add garlic and onion, cook for 1 minute. Add carrots and scallions, cook for 2 minutes. Stir in salt, pepper, marjoram, turmeric, nutmeg and bay leaf.

Flavor building

You’ll smell this part before you see it. The butter softens the onions, the garlic adds a cozy base, and the spices give an unexpectedly nice depth. Don’t rush the tiny sizzle.

Add potatoes and green peas, then pour in chicken broth. Increase heat to high and bring everything to a boil. Cover and simmer over low for 15 minutes.

Simmer smart

Keep an eye on the pot so it doesn’t foam over like an over-ambitious science experiment. After 15 minutes, the potatoes should feel tender when poked with a fork.

When ready, add sour cream and stir until completely incorporated. Add 3 tbsp dill and cook, uncovered for 5 minutes. Taste and adjust salt or pepper. Serve with the remaining dill. Enjoy!

Final flourish

Adding sour cream at the end keeps the texture silky and prevents curdling. Stir until the soup looks glossy. Sprinkle the last bit of dill while serving for that fresh, herbal punch.

Pro Tips for the Best Results

• Use full-fat sour cream for the creamiest texture. Low-fat options dry the vibe out.
• Temper the sour cream if you’re nervous: whisk a little hot broth into the sour cream before adding to the pot. It avoids splitting.
• Fresh dill beats dried in this soup, hands down. If you must use dried, use about 1 tsp but know it won’t be the same.
• Don’t overcook the peas — add frozen peas in step 3 so they defrost but stay bright green.
• Taste as you go — salt levels vary with broth brands. I often add a pinch more at the end.
• For a thicker soup, mash a few potato chunks against the pot wall with the back of a spoon. Instant body without extra cream.

Fun Variations & Topping Ideas

Variations:

• Add corn for sweetness and texture.
• Toss in crumbled sausage (pre-cooked) for serious comfort food vibes.
• Use this soup as a base for a loaded potato soup—more cheese, bacon, and chives. IMO, that’s a party.

Toppings:

• Crispy bacon bits
• Shredded cheddar cheese
• Sliced green onions
• Extra sour cream dollop
• A squeeze of lemon for brightness

Want a vegetarian twist? Swap the chicken broth for veggie broth and skip the bacon. You won’t miss it if you pile on dill and a squeeze of lemon.

Storing and Reheating

• Refrigerate in an airtight container for up to 3 days. The flavors meld and often taste better the next day.
• Freeze in freezer-safe containers for up to 2 months. Cool fully before freezing to avoid ice crystals.
• Reheat gently on the stove over medium-low heat. Add a splash of broth if the soup thickened too much. Stir frequently to avoid scorching.
• Do not boil after adding sour cream; the soup will lose silkiness. Heat it slowly and lovingly.

Frequently Asked Questions (FAQ)

What if I don’t have fresh dill?

Use 1 tsp dried dill as a last resort, but fresh dill gives the best flavor. I tell people this like a friendly rule: fresh if you can, dried if you must.

Can I make this dairy-free?

Yes. Swap the sour cream for a dairy-free yogurt or coconut cream. The texture will change slightly, but the dill still saves the day.

Can I use frozen hash browns instead of diced potatoes?

Absolutely. Frozen hash browns speed the process and still give the right texture. Just adjust cooking time — they cook faster than raw diced potatoes.

Is this actually Polish dill soup?

This soup nods to Polish dill soup traditions (you’ll recognize the dill and tang), but it leans casual and American with hash browns and sour cream. If you want the classic Polish version, try a recipe for the traditional dill pickle soup. Curious? You’ll find authentic takes online and in family recipes.

Conclusion

This potato soup gives you comfort, speed, and that bright dill kick without the fuss. It works for weeknight dinners, lazy Sundays, or when you want to impress someone with minimal effort (yes, you can be that person). If you want a deeper look at the more traditional dill-pickle-focused cousin of this recipe, check out this take on Dill Pickle Soup (Polish Zuppa Ogórkowa) for inspiration and contrast. Leave a comment and a rating if you try this recipe — I want to hear whether you went classic, loaded, or kept it lazy. Thanks for cooking along with me — now go make soup and feel smug about it. 🙂