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Polish Dill Soup With Potatoes

Polish dill soup with potatoes features tender potato chunks simmered in chicken broth and finished with sour cream for a silky texture. Fresh dill is stirred in at the end to keep its bright, herby flavor in every spoonful.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Eastern European, Polish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 4 cup diced potatoes
  • 1 small onion, diced
  • 2 garlic, minced
  • 2 tbsp butter
Soup base
  • 4 cup chicken broth
Creamy finish
  • 0.5 cup sour cream
  • 0.25 cup fresh dill, chopped
Seasoning
  • 1 Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt butter in a large pot and sauté onion and garlic until softened, stirring often and watching for a fragrant, translucent onion (about 3–5 minutes).
  2. Add potatoes and chicken broth, bringing the mixture to a gentle simmer, then reduce heat so it stays at a steady simmer (approximately 1–2 minutes to reach temperature).
Simmer potatoes
  1. Cook at a gentle simmer until potatoes are fork-tender, about 15–18 minutes, with small bubbles around the edges and no hard centers when pierced.
Finish with sour cream and dill
  1. Stir in sour cream until silky and fully combined, turning heat to low and warming just enough to look smooth (about 1–2 minutes).
  2. Add fresh dill and season with salt and pepper, stirring until bright green flecks are evenly distributed and the soup smells fresh (about 30–60 seconds).
  3. Serve warm immediately, keeping the broth glossy and the potatoes tender in the bowl.

Notes

Pro tip: for a thicker, spoon-coating broth, mash a few potato chunks against the pot during the simmer, then stir to blend. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through, adding a splash of broth if needed. Freezing is not recommended because sour cream can break when thawed and reheated. For a dairy-light option, use lactose-free sour cream or a lactose-free cultured dairy alternative to keep the same silky finish.