Classic Polish Dill Soup with Potatoes

Here is my favorite Polish dill soup with potatoes recipe, with tender potatoes, fresh dill, sour cream, and a rich, comforting broth that warms you up from the inside out.

This soup has become our go-to dinner on cold Portland nights. My kids actually ask for seconds, which is saying something when it comes to soup! There’s something so satisfying about a bowl of creamy, hearty soup that fills you up without being too heavy.

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What Kind of Potatoes Should I Use?

Young potatoes are the traditional choice for Polish dill soup, and they’re what I’d recommend if you can find them at your grocery store. These small, thin-skinned potatoes have a creamy texture and mild flavor that works perfectly in this soup. If you can’t find young potatoes, don’t worry – regular potatoes will work just fine as a substitute. Waxy varieties like Yukon Gold or red potatoes are your best bet since they hold their shape well during cooking and won’t turn mushy in the soup. Just make sure to cut them into bite-sized pieces so they cook evenly and are easy to eat with a spoon.

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Options for Substitutions

This comforting Polish soup is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Fresh dill: Fresh dill is really key to this soup’s flavor, so I’d recommend sticking with it if possible. In a pinch, you could use dried dill, but use only 1-2 tablespoons since dried herbs are more concentrated.
• Heavy cream: If you don’t have heavy cream, you can use half-and-half or whole milk, but add it at the very end and don’t let the soup boil to prevent curdling. For a lighter version, try Greek yogurt stirred in just before serving.
• Young potatoes: Regular russet or red potatoes work perfectly fine here. Just peel them and cut into similar-sized chunks so they cook evenly.
• Hard cheese: Parmesan is the easiest substitute for Polish Bursztyn, but aged cheddar or Pecorino Romano will also add that nice sharp, salty finish.
• Stock: Vegetable stock keeps it vegetarian, but chicken or beef stock adds more depth. In a pinch, bouillon cubes dissolved in water work too – just go easy on the salt since bouillon can be quite salty.
• Lemon juice: White wine vinegar can replace lemon juice in the same amount, or use lime juice if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Polish dill soup is adding the cream too early or at too high heat, which can cause it to curdle and ruin the smooth texture – always add cream at the end and keep the heat low to medium.

Another common error is overcooking the potatoes until they fall apart, so test them with a fork regularly and aim for tender but still holding their shape.

Don’t add the fresh dill too early in the cooking process since it loses its bright flavor when cooked too long – stir it in during the last few minutes for the best taste.

Finally, be careful with the lemon juice as too much can make the soup overly tart and potentially cause the cream to separate, so start with less and taste as you go.

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What to Serve With Polish Dill Soup?

This hearty Polish dill soup is filling enough to be a meal on its own, but I love serving it with some crusty rye bread or dark pumpernickel for dipping. The earthy flavors of the soup pair beautifully with traditional Polish sides like kielbasa sausage or some leftover roasted chicken on the side. If you want to make it even more substantial, try adding some cooked bacon bits or serving it alongside pierogi for a true Polish feast. A simple cucumber salad with vinegar dressing also makes a nice, refreshing contrast to the rich, creamy soup.

Storage Instructions

Refrigerate: This hearty Polish soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they meld together overnight, so it’s perfect for making ahead for busy weeknights.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that cream-based soups sometimes separate a bit when thawed. Store it in freezer-safe containers, leaving some room at the top for expansion.

Warm Up: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it looks a bit separated after freezing, just whisk it while warming and it should come back together nicely. Add a splash of fresh cream or stock if it seems too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 20-25 g
• Fat: 80-95 g
• Carbohydrates: 75-90 g

Ingredients

For the soup:

• 1/2 medium white or yellow onion (about 2.5 oz)
• 2 medium carrots (about 5 oz)
• 14 oz baby potatoes or regular potatoes
• 1 tbsp butter
• 32 to 35 oz homemade or store-bought stock (vegetable or meat)
• 7 to 9 oz heavy cream (30% or 36% fat)

For seasoning and finishing:

• 1 large bunch (3.5 oz) fresh dill
• 1 tbsp lemon juice
• 1/2 tsp ground nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste

For topping:

• 1/3 cup shredded hard cheese (such as bursztyn or parmesan)

Step 1: Prepare the Vegetables

• 1/2 medium white or yellow onion (about 2.5 oz)
• 2 medium carrots (about 5 oz)
• 14 oz baby potatoes or regular potatoes

Peel the onion, carrots, and potatoes.

Dice the onion finely and cube the potatoes into small pieces.

Grate the carrots using the largest holes on a box grater.

Set all the prepared vegetables aside for cooking.

Step 2: Sauté the Onions

• 1 tbsp butter
• diced onion from Step 1
• salt, to taste

Place a cooking pot with a thicker base (or use a skillet if your pot has a thin base) on the stove over medium-low heat.

Melt the butter, then add the diced onion and a tiny pinch of salt.

Sauté, stirring occasionally, until the onions turn translucent.

Step 3: Add Carrots and Potatoes

• cubed potatoes from Step 1
• grated carrots from Step 1

Add the cubed potatoes and grated carrots to the pot with the sautéed onion.

Stir and fry together for another 2-3 minutes to allow the flavors to meld.

Step 4: Cook the Soup Base

• 32 to 35 oz homemade or store-bought stock (vegetable or meat)

Pour the stock into the pot.

Bring the mixture to a near-boil, then reduce the heat to a simmer.

Partially cover with a lid and continue cooking for about 20 minutes, or until the potatoes have softened.

Step 5: Add the Cream

• 7 to 9 oz heavy cream (30% or 36% fat)

Once the potatoes are soft, carefully ladle about one cup of the hot soup into a separate bowl.

Stir in the heavy cream and whisk together with a fork or spoon.

Return the cream-soup mixture back into the pot and mix well.

I like tempering the cream this way to keep it from curdling.

Step 6: Season and Finish the Soup

• 1 large bunch (3.5 oz) fresh dill
• 1 tbsp lemon juice
• 1/2 tsp ground nutmeg
• salt, to taste
• freshly ground black pepper, to taste

Finely chop most of the fresh dill, reserving some for garnish.

Stir the chopped dill, lemon juice, nutmeg, and a generous pinch of salt and pepper into the soup.

Cook for another 3-4 minutes on medium-low to let the flavors combine.

Taste and adjust seasoning or acidity if needed.

Step 7: Serve and Garnish

• reserved chopped dill from Step 6
• 1/3 cup shredded hard cheese (such as Bursztyn or Parmesan)

Serve the soup hot in bowls.

Garnish each serving with the reserved chopped dill and a sprinkle of shredded hard cheese, if desired.

I like to use a nutty cheese like Bursztyn or Parmesan for a flavor boost.

Classic Polish Dill Soup with Potatoes

Delicious Classic Polish Dill Soup with Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1200 kcal

Ingredients

  

For the soup:

• 1/2 medium white or yellow onion (about 2.5 oz)
• 2 medium carrots (about 5 oz)
• 14 oz baby potatoes or regular potatoes
• 1 tbsp butter
• 32 to 35 oz homemade or store-bought stock (vegetable or meat)
• 7 to 9 oz heavy cream (30% or 36% fat)

For seasoning and finishing:

• 1 large bunch (3.5 oz) fresh dill
• 1 tbsp lemon juice
• 1/2 tsp ground nutmeg
• salt, to taste
• freshly ground black pepper, to taste

For topping:

• 1/3 cup shredded hard cheese (such as Bursztyn or Parmesan)

Instructions

 

• Peel the onion, carrots, and potatoes. Dice the onion finely and cube the potatoes into small pieces. Grate the carrots using the largest holes on a box grater. Set all the prepared vegetables aside for cooking.
• Place a cooking pot with a thicker base (or use a skillet if your pot has a thin base) on the stove over medium-low heat. Melt the butter, then add the diced onion and a tiny pinch of salt. Sauté, stirring occasionally, until the onions turn translucent.
• Add the cubed potatoes and grated carrots to the pot with the sautéed onion. Stir and fry together for another 2-3 minutes to allow the flavors to meld.
• Pour the stock into the pot. Bring the mixture to a near-boil, then reduce the heat to a simmer. Partially cover with a lid and continue cooking for about 20 minutes, or until the potatoes have softened.
• Once the potatoes are soft, carefully ladle about one cup of the hot soup into a separate bowl. Stir in the heavy cream and whisk together with a fork or spoon. Return the cream-soup mixture back into the pot and mix well. I like tempering the cream this way to keep it from curdling.
• Finely chop most of the fresh dill, reserving some for garnish. Stir the chopped dill, lemon juice, nutmeg, and a generous pinch of salt and pepper into the soup. Cook for another 3-4 minutes on medium-low to let the flavors combine. Taste and adjust seasoning or acidity if needed.
• Serve the soup hot in bowls. Garnish each serving with the reserved chopped dill and a sprinkle of shredded hard cheese, if desired. I like to use a nutty cheese like Bursztyn or Parmesan for a flavor boost.