Creamy Dill Pierogi Soup – Hearty, Creamy, Delicious

Creamy Dill Pierogi Soup is your go-to hug-in-a-bowl for chilly nights, lazy Sundays, or honestly, any day that needs a little extra comfort. With the rich flavors of cheesy potato pierogi floating in a velvety dill-infused broth, this soup feels like something grandma would’ve made—if grandma was Polish, had a soft spot for carbs, and a serious dill obsession.

Whether you’re feeding picky eaters, chasing warmth on a frosty evening, or just craving something that tastes like love, this creamy dill pierogi soup delivers. It’s hearty enough for lunch, cozy enough for dinner, and simple enough that you won’t need to wrestle with your pantry for two hours.

Table of Contents

What is Creamy Dill Pierogi Soup?

Creamy Dill Pierogi Soup is exactly what it sounds like—comfort in a creamy, herb-scented bowl. Imagine your favorite potato and cheese pierogi (yes, the frozen kind work beautifully here) gently simmered in a garlicky onion base, surrounded by rich chicken broth, and finished with a swirl of cream and a handful of fresh dill.

It’s the culinary equivalent of wearing fuzzy socks under a soft blanket. If you’re new to pierogi, think of them as little Eastern European dumplings filled with mashed potatoes, cheese, or other goodies. This soup borrows from classic Polish flavors and turns them into a spoonable dream. Bonus? It all comes together in under an hour, no passport required.

Reasons to Try Creamy Dill Pierogi Soup

First off, it’s comforting. Like, cancel-your-evening-plans-and-put-on-netflix kind of comforting. But there’s more. This soup is ridiculously simple to make, and it tastes like you spent hours over a bubbling stove. It’s ideal for busy weeknights or when you need to stretch a meal across a few days (leftovers = even better).

Creamy Dill Pierogi Soup also works for both picky eaters and adventurous souls—because who doesn’t love dumplings swimming in a creamy broth? Plus, it’s flexible. Swap in veggie broth for a meatless version, toss in extra veggies, or top it with chives, Parmesan, or a drizzle of hot sauce. It’s forgiving and delicious, which makes it perfect for real life.

Ingredients Needed to Make Creamy Dill Pierogi Soup

• 1 lb frozen potato and cheese pierogi
• 4 tablespoons butter
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (low sodium is great here)
• 2 cups heavy cream
• 1/2 cup sour cream
• 1/4 cup chopped fresh dill
• 2 tablespoons all-purpose flour
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 cup grated Parmesan
• Optional: chopped chives for garnish

Instructions to Make Creamy Dill Pierogi Soup (Step by Step)

Making Creamy Dill Pierogi Soup from scratch is easier than you might think. This step-by-step guide will walk you through each part of the process so you can confidently create a cozy, creamy, dill-packed soup that feels like home in a bowl. Whether you’re a beginner cook or just in need of a simple win for dinner, this recipe has your back. Let’s dive in, step by step.

Step 1: Sauté Onion and Garlic to Build Flavor

In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Once the butter is gently bubbling (but not browning), toss in your finely chopped yellow onion. Cook for 5–7 minutes, stirring occasionally, until the onions become soft and translucent. This is where the flavor starts, so don’t rush it.

When the onions look glossy and golden, add your minced garlic. Cook for just 1 minute—any longer and garlic can turn bitter. Stir constantly during this step to avoid burning. If you’re curious about how to prep onions without tears or want a refresher on garlic techniques, check out our kitchen prep tips for stress-free chopping.

Step 2: Make a Simple Roux to Thicken the Soup

Next, sprinkle 2 tablespoons of all-purpose flour over the onion-garlic mixture. This step is key to creating a rich, creamy base. Stir the flour into the mix using a whisk or wooden spoon. Cook for 1–2 minutes, stirring constantly, until the mixture thickens and smells slightly nutty. That’s your roux doing its job.

If you’re new to roux, it’s simply flour cooked in fat (like butter) and used to thicken soups or sauces. Want to try other creamy soup ideas that use a roux? Try our Italian Sausage and White Bean Soup—a reader favorite.

Step 3: Add Broth and Bring to a Gentle Simmer

Slowly pour in 4 cups of low-sodium chicken broth, whisking constantly to avoid lumps. Take your time here—adding it too fast can undo your lovely roux. Once all the broth is added and smooth, bring the soup to a gentle simmer.

Let it bubble softly for about 5–7 minutes, allowing it to thicken just a little. The goal is to get a creamy texture without turning it into a sauce. This step adds body to your soup, making it feel hearty and satisfying.

Pro tip: If you prefer a vegetarian version, you can use veggie broth instead. For more ideas on meatless swaps, visit our vegetarian-friendly recipes.

Step 4: Season the Soup with Herbs and Spices

Now that your soup base is gently simmering, it’s time to bring in the flavor! Stir in 1 teaspoon of dried dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. You can adjust the seasoning later, so don’t go overboard at this point.

Dill brings a fresh, herby brightness that balances the richness of the cream and cheese later on. Feel free to experiment with other spices like paprika or even a dash of hot sauce if you enjoy a little kick—just like in our Hot Honey Ground Beef Bowls.

Step 5: Add the Frozen Pierogi and Simmer Gently

Carefully drop in your frozen potato and cheese pierogi. Give them a gentle stir so they don’t stick to the bottom. Reduce the heat to low and let them simmer for 10–15 minutes. Stir occasionally to keep them moving without breaking them apart.

The pierogi will soften and heat through, absorbing all the rich, herby broth. This is what makes the soup so satisfyingly hearty. You’ll know they’re ready when they’re fork-tender and slightly puffed.

Step 6: Stir in Cream and Sour Cream Slowly

Lower the heat even more—it’s time for the creamy goodness. Add 2 cups of heavy cream and 1/2 cup of sour cream, pouring slowly and stirring gently to blend everything together. This step-by-step moment is crucial to avoid curdling, so make sure your soup isn’t boiling at this stage.

The sour cream adds tang, while the heavy cream brings a luxurious, velvety texture. Want a lighter option? You could swap in half-and-half or Greek yogurt, like we use in our Healthy Buffalo Chicken Salad.

Step 7: Finish with Fresh Dill and Optional Toppings

Finally, stir in 1/4 cup of fresh chopped dill. This final step brightens up the whole dish and gives it that signature herby finish. Taste the soup and adjust the salt and pepper as needed.

If you’re feeling fancy, stir in 1/4 cup of grated Parmesan for an extra layer of savory flavor. Garnish with chopped chives if you’d like, or just serve it straight up with warm bread for dipping.

What to Serve with Creamy Dill Pierogi Soup

This soup is hearty enough to be a meal, but let’s not stop there. Crusty sourdough bread or warm garlic knots are perfect for dipping into the creamy broth. A light side salad like this Healthy Avocado Chicken Salad adds freshness to balance out the richness. For a cozy winter dinner, serve it with roasted veggies or even Classic Stuffed Peppers on the side. And don’t underestimate the power of a dill pickle or two—because why not double down on the dill?

Key Tips for Making Creamy Dill Pierogi Soup

1. Don’t skip the roux—it’s the secret to silky soup without any weird clumps.
2. Add the cream and sour cream slowly on low heat to avoid curdling.
3. Stir gently when the pierogi are in the pot. They’re sturdy but not invincible.
4. Taste as you go. Depending on your broth and pierogi, you might need more salt.
5. Fresh dill makes a huge difference, but if you’re using dried, add a little extra.
6. Want it vegetarian? Swap the broth and skip the Parmesan. Still delicious.

Storage and Reheating Tips for Creamy Dill Pierogi Soup

Got leftovers? You’re in luck. This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often. If it thickens too much, just splash in a little milk or broth to loosen it up. Avoid boiling, or the cream can separate. It doesn’t freeze super well due to the dairy, but honestly, you probably won’t have leftovers long enough to worry about that.

FAQs

Can I make this ahead of time?
Totally! Just stop before adding the cream and sour cream, then finish it off when you reheat.

Can I use fresh pierogi instead of frozen?
Yep—just reduce the simmer time a bit. Fresh pierogi heat up faster.

What if I don’t like dill?
No worries—try thyme, parsley, or a little chive instead. But really, give dill a chance. It shines here.

Can I make it vegetarian?
Absolutely. Swap chicken broth for vegetable broth, and skip the Parmesan or use a vegetarian-friendly cheese.

Does it work with other pierogi flavors?
Potato and cheese is classic, but sauerkraut or mushroom pierogi add fun flavor twists.

Final Thoughts

Creamy Dill Pierogi Soup is everything you want in a cozy winter recipe—easy, filling, flavorful, and a little nostalgic. The creamy broth, tender dumplings, and fresh dill come together in a way that feels both simple and a little special. It’s the kind of dish you’ll crave after a long day, and it’s flexible enough to adapt to your fridge and your mood. Once you make it, don’t be surprised if it joins your regular dinner rotation. And hey, if you’re looking for more cozy bowls like this, check out our Healthy Chicken Quinoa Soup for another warm-up recipe.

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