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 diced; 4 cups vegetable or chicken broth; 1 cup water; 1 cup sour cream; 2 tablespoons all-purpose flour; 1 cup fresh dill, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Polish Dill Soup with Potatoes tastes bright, creamy, and herby, with a cozy tang that feels like a warm hug in a bowl. It works perfectly for busy weeknights or lazy weekends, since you can finish it in about 45 minutes from chopping board to table. I grew up far from any Polish grandma, so I basically adopted this soup as my honorary babcia recipe after my first trip to a tiny Polish diner in Chicago.

Why Make This Polish Dill Soup with Potatoes at Home

Homemade Polish Dill Soup with Potatoes gives you control over the tang, richness, and salt level, so you can tweak it exactly to your taste. You can keep it light and brothy or make it richer and creamier, and both versions still taste fresh and comforting.

This soup uses simple ingredients like potatoes, carrots, and dill, so it fits a budget and works with pantry staples. You can cook it in one pot, clean up quickly, and enjoy leftovers that taste even better the next day.

“This Polish Dill Soup with Potatoes tastes like something a Polish grandma would serve, only you cooked it in under an hour on a random Tuesday.”

Ingredients You Need

Vegetables and herbs

1 medium yellow onion, finely chopped
2 medium carrots, sliced into thin rounds or half moons
2 celery stalks, finely chopped (optional but adds great flavor)
4 medium Yukon Gold potatoes, peeled and cut into ½ inch cubes
- Russet potatoes work too, but they break down more and thicken the soup.
1 small parsnip, diced (optional, very traditional and adds sweetness)
2 tablespoons finely chopped fresh garlic (about 4 cloves)
1 large bunch fresh dill, finely chopped, stems and fronds separated
- Use about ½ cup packed chopped dill fronds for the soup, more for garnish.
- If you only have dried dill, use 2 to 3 tablespoons and add more to taste.

Broth and dairy

6 cups low sodium chicken broth or vegetable broth
- I like Better Than Bouillon roasted chicken base for a pantry shortcut.
1 cup water, as needed to adjust thickness
1 cup sour cream, room temperature
- Use full fat for best texture; Greek yogurt works in a pinch.
2 tablespoons heavy cream (optional, for extra richness)

Fats and seasonings

2 tablespoons unsalted butter
1 tablespoon neutral oil (like canola, sunflower, or avocado)
2 bay leaves
½ teaspoon dried marjoram (classic in Polish soups)
½ teaspoon ground black pepper, plus more to taste
1 to 1½ teaspoons fine sea salt, or to taste
1 tablespoon white vinegar or apple cider vinegar
- Adjust to taste at the end to balance the sour cream and dill.

Pantry shortcuts and substitutions

Use frozen diced carrots and peas if you want to skip chopping; add them with the potatoes.
Use pre-chopped frozen dill in place of fresh if your store carries it; add slightly more for strong flavor.
Use bouillon cubes or paste with hot water if you do not have boxed broth.
Use plain Greek yogurt instead of sour cream, but thin it with a tablespoon of milk so it blends smoothly.

Equipment list

Large heavy-bottomed pot or Dutch oven, at least 5 quarts
Cutting board and sharp chef’s knife
Wooden spoon or heatproof spatula
Ladle
Small bowl and whisk for tempering the sour cream
Measuring cups and spoons

Tips & Mistakes

Chop potatoes into even cubes so they cook at the same rate and keep a nice texture.
Sauté the onions, carrots, and celery until they turn soft and lightly golden to build flavor before you add liquid.
Keep the heat at a gentle simmer, not a hard boil, so the potatoes stay tender and the broth stays clear.
Temper the sour cream with hot broth in a separate bowl so it blends in smoothly and does not curdle.
Add fresh dill near the end of cooking so it stays bright and fragrant instead of dull and gray.
Taste for salt and acid at the end; a tiny splash of vinegar often fixes a flat-tasting soup.
Use low sodium broth so you avoid oversalting once the soup reduces a bit.
Store leftovers without extra dill garnish; add fresh dill after reheating so the flavor stays fresh.

How to Make Polish Dill Soup with Potatoes

Step 1: Sauté veggies and aromatics

Heat the butter and oil in a large pot over medium heat. Add the onion, carrots, celery, and parsnip if you use it, then cook until the vegetables soften and the onion turns translucent, about 8 minutes. Stir in the garlic, dill stems, marjoram, salt, and pepper, and cook 1 to 2 minutes until the garlic smells fragrant.

Step 2: Simmer the potatoes

Add the potatoes, bay leaves, and broth to the pot. Stir well, bring the soup to a gentle simmer, then lower the heat so it bubbles softly. Cook until the potatoes turn tender when you pierce them with a fork, about 15 to 20 minutes, and stir occasionally so nothing sticks.

Step 3: Adjust thickness and flavor base

Check the consistency and add up to 1 cup water if the soup looks too thick. Taste and adjust salt and pepper so the broth already tastes good before you add sour cream. Turn the heat to low so the soup stays hot but does not boil.

Step 4: Temper the sour cream

Scoop the sour cream into a small bowl. Ladle in a few spoonfuls of hot broth while you whisk, then keep whisking until the mixture turns smooth and warm. Pour this mixture back into the pot while you stir the soup constantly so everything blends evenly.

Step 5: Finish with dill and a touch of acid

Stir in the chopped dill fronds and the optional heavy cream. Add 1 tablespoon vinegar, then taste and adjust with more dill, salt, pepper, or a tiny bit more vinegar if you want extra tang. Let the soup sit over very low heat for 3 to 5 minutes so the flavors mingle, then remove the bay leaves.

Step 6: Serve

Ladle Polish Dill Soup with Potatoes into warm bowls. Top with extra chopped dill and a small spoonful of sour cream if you like. Serve right away while the potatoes stay tender and the broth tastes bright and herby.

Variations I’ve Tried

Add sliced smoked sausage or diced ham for a heartier version that works as a full meal. Stir in a handful of cooked barley or rice near the end for extra body and a slightly nutty texture. Swap half the potatoes for cauliflower florets if you want a lighter bowl that still feels satisfying.

Use vegetable broth and olive oil instead of butter and chicken broth to keep the soup vegetarian. Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking for extra greens. Add a small spoonful of mustard with the vinegar for a sharper, more tangy profile that pairs nicely with dill.

How to Serve Polish Dill Soup with Potatoes

Serve Polish Dill Soup with Potatoes hot, with plenty of fresh dill on top and a swirl of sour cream or yogurt for extra creaminess. Offer crusty bread, rye bread, or simple buttered rolls on the side to soak up the broth. Pair it with a crisp green salad or sliced cucumbers with a little salt and vinegar for contrast. Enjoy it as a light lunch, or add sausage or a boiled egg on the side to turn it into a full dinner.

How to store

Cool the soup to room temperature within 1 to 2 hours, then store it in airtight containers in the fridge for up to 4 days.
Freeze the soup in freezer-safe containers or bags for up to 2 months; leave a little space at the top for expansion.
Thaw frozen soup overnight in the fridge or gently in a pot over low heat with a splash of broth or water.
Reheat on the stove over low to medium-low heat, stirring often, and avoid boiling so the sour cream stays smooth; you can also reheat individual bowls in the microwave in short bursts, stirring between each.