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Polish Dill Soup With Potatoes

Polish dill soup with potatoes is a creamy one-pot recipe where diced potatoes simmer until tender, then sour cream is whisked in for a smooth finish. Fresh dill and a butter-flour base give it a cozy, lightly thickened broth.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: European, Polish
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Vegetable broth
  • 4 cup vegetable broth
Potatoes
  • 4 medium potatoes, diced
Sour cream
  • 1 cup sour cream Use full-fat for the creamiest texture.
Fresh dill
  • 0.25 cup fresh dill, chopped
Onion
  • 1 small onion, diced
Butter
  • 2 tbsp butter
Flour
  • 1 tbsp flour
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a Dutch oven over medium heat, then sauté the diced onion until softened, about 5 minutes (visual cue: translucent edges).
  2. Stir in the flour and cook for 1 minute, scraping the bottom until smooth and lightly cooked (visual cue: no dry flour remains).
Simmer the potatoes
  1. Add the vegetable broth and diced potatoes, then bring to a gentle simmer (visual cue: small bubbles around the edges).
  2. Simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender (visual cue: a fork slides in easily).
Finish with dairy and herbs
  1. Whisk the sour cream until smooth, then temper it by whisking in a spoonful of hot broth before adding it to the pot (visual cue: no lumps).
  2. Stir the tempered sour cream into the soup until fully smooth (temperature cue: keep at a gentle simmer, not a hard boil).
  3. Stir in the chopped fresh dill and cook for 1 minute to warm through (visual cue: bright green color).
  4. Season with salt and pepper to taste, then serve warm (visual cue: taste is balanced and broth is creamy).

Notes

Pro tip: temper the sour cream—whisk a spoonful of hot broth into it first—so it stays smooth and doesn’t curdle. Store in the refrigerator up to 3 days; reheat gently on the stove over low heat, stirring frequently. Freezing: no, sour cream soups often separate after thawing. Dietary swap: for a dairy-free version, substitute lactose-free sour cream or a plain cashew-based sour cream and warm gently.