This Creamy Dill Pierogi Soup is a simple, one-pot wonder that wraps you in a warm hug with every spoonful. It combines tender, pillowy pierogi in a velvety broth, making it one of my favorite easy soup recipes for a chilly evening.
This soup takes me right back to my dad, James, cooking on a Sunday afternoon. He had a special way of turning simple ingredients into pure comfort. This creamy, hearty soup is exactly his kind of love in a bowl.
A Few Reasons This Soup Feels Like Home
- Quick & Easy: This homemade soup comes together in under an hour with minimal effort.
- One-Pot Meal: Everything cooks in a single pot, making cleanup a breeze.
- Comfort Food Classic: A perfect example of cozy meals, this soup is hearty, satisfying, and warms you from the inside out.
- Customizable: Easily adaptable with your favorite pierogi fillings.
Gathering Your Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 2 medium potatoes, peeled and cubed
- 5 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
- 1 cup heavy cream (or half-and-half)
- 12–15 frozen or fresh pierogi (potato & cheese or your favorite filling)
- 2 tablespoons fresh dill, chopped (for garnish)
- Drizzle of olive oil (optional, for topping)
The Pot I Love for This Soup
I find that using a heavy-bottomed Dutch oven distributes the heat so evenly, which is perfect for simmering soups like this without scorching.
Bringing the Soup to Life, Step by Step
First, Building Our Flavorful Foundation
In a large pot, melt the butter over medium heat. Add the onion, garlic, and carrot. My dad always said to be patient here; letting the vegetables soften and release their flavors is the secret to a good soup base. Sauté for about 5 minutes until they are fragrant and tender.
Next, Letting Everything Mingle and Soften
Add the potatoes, vegetable broth, salt, pepper, and dried dill to the pot. Bring everything to a boil, then reduce the heat to low and let it simmer. You’ll want to cook it until the potatoes are fork-tender, which usually takes about 15 minutes.
My Mom’s Secret for a Velvety Broth
Here’s a little trick I learned from my mom, Eva. Remove about a cup of the cooked potatoes from the pot and mash them well with a fork. Stirring them back into the soup is a wonderful way to naturally thicken it and add extra creaminess without any flour.
Now, for a Gentle Swirl of Cream
Reduce the heat to low and slowly stir in the heavy cream. It’s very important to just let it simmer gently from this point on. If you let the soup boil after adding the cream, it can curdle.
It’s Time for the Pillowy Pierogi
Gently add the frozen or fresh pierogi directly into the soup. Cook them according to the package directions, which is typically 5–7 minutes. Give them an occasional, gentle stir to make sure they don’t stick to the bottom of the pot.
The Final Flourish Before Serving
Ladle the hot soup into bowls. Don’t be shy with the fresh dill for garnish, it adds such a bright, fresh flavor that cuts through the richness of the cream. A little drizzle of good olive oil on top is a lovely finishing touch if you like.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. This is intended as a general guide.
For a Lighter Touch
- Lighter Cream: For a less rich version, you can substitute the heavy cream with half-and-half, light cream, or even evaporated milk.
- Low-Sodium Broth: Using a low-sodium vegetable broth is a great way to control the salt content without sacrificing flavor.
- Extra Veggies: Feel free to add more vegetables like chopped celery or parsnips along with the carrots and onions for an extra nutrient boost.
How We Love to Serve This Soup
- Crusty Bread: This dill soup recipe is perfect for dipping. Serve with a side of warm, crusty bread or a soft dinner roll.
- Simple Green Salad: A crisp green salad with a light vinaigrette dressing offers a refreshing contrast to the creamy soup.
- A Dollop of Sour Cream: For an extra touch of tang and tradition, add a spoonful of sour cream to each bowl before serving.
A Few of My Kitchen Tips
- Boiling the Cream: Once the cream is added, do not let the soup come to a rolling boil. This can cause the dairy to separate and result in a grainy texture. Keep it at a gentle simmer.
- Overcooking the Pierogi: Pierogi can become mushy and fall apart if cooked for too long. Be sure to follow the package instructions and remove the soup from the heat once they are tender.
- Under-Seasoning: The potatoes and pierogi will absorb a lot of salt. Taste the broth before serving and adjust the salt and pepper as needed to make sure the flavors are well-balanced.
Saving Some for a Rainy Day
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. Keep in mind that the pierogi may soften a bit upon reheating. It is generally not recommended to freeze cream-based soups, as the texture can become grainy when thawed and reheated.
From My Kitchen to Yours
This Creamy Dill Pierogi Soup is more than just a recipe; it’s a bowl full of warmth and happy memories. It’s one of those comforting soup and stew dishes that I hope you’ll enjoy sharing with your loved ones. I invite you to bring this simple, heartfelt meal into your home and create your own cherished moments around the table.
Just in Case You’re Wondering
Can I use any kind of pierogi?
Absolutely! While classic potato and cheese is a wonderful choice, feel free to use any of your favorite fillings like mushroom, sauerkraut, or meat-filled pierogi.
Is this recipe vegetarian?
Yes, this pierogi soup recipe is already vegetarian as written. Just be sure to use a vegetable broth and a pierogi filling that does not contain meat.
Can I make this soup ahead of time?
You can prepare the soup base (up to step 3) a day in advance. When you’re ready to serve, simply reheat the base and proceed with adding the cream and cooking the pierogi right before serving for the best texture.
Print
Creamy Dill Pierogi Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Dill Pierogi Soup is a cozy one-pot wonder made with pillowy pierogi, tender vegetables, and a velvety dill cream broth. Perfect comfort food for chilly evenings.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 2 medium potatoes, peeled and cubed
- 5 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
- 1 cup heavy cream (or half-and-half)
- 12–15 frozen or fresh pierogi (potato & cheese or your favorite filling)
- 2 tablespoons fresh dill, chopped (for garnish)
- Drizzle of olive oil (optional, for topping)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, garlic, and carrot. Sauté for 5 minutes until softened and fragrant.
- Add potatoes, vegetable broth, salt, pepper, and dried dill. Bring to a boil, then reduce heat and simmer 15 minutes until potatoes are fork-tender.
- Remove 1 cup of potatoes, mash them, then stir back into the pot to thicken the broth naturally.
- Reduce heat to low and slowly stir in the heavy cream. Simmer gently, do not boil.
- Add the pierogi and cook 5–7 minutes, stirring occasionally so they don’t stick.
- Ladle into bowls, garnish with fresh dill, and drizzle with olive oil if desired. Serve warm.
Notes
Do not let the soup boil after adding cream to prevent curdling. Avoid overcooking pierogi, and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg
Keywords: pierogi soup, creamy dill soup, comfort food, easy one pot soup