Creamy Dill Pierogi Soup: Simple, Creamy, and Delicious

Creamy Dill Pierogi Soup is the kind of meal that wraps you up like your favorite blanket on a cold day—simple, creamy, and deeply satisfying. Picture this: tender potato and cheese pierogi swimming in a velvety dill-scented broth, kissed with cream and a touch of butter. It’s rich without being heavy, indulgent yet wholesome, and honestly, a total crowd-pleaser for anyone craving something hearty and homemade.

What I love most about Creamy Dill Pierogi Soup is that it turns humble frozen pierogi into something that tastes like it simmered all day. Perfect for busy nights when you need dinner fast but want it to feel special, this soup practically makes itself while filling your kitchen with the comforting smell of butter and dill.

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What is Creamy Dill Pierogi Soup?

At its heart, Creamy Dill Pierogi Soup is a delicious twist on a classic Eastern European favorite. Instead of serving pierogi the traditional way—boiled or pan-fried with onions and butter—this recipe transforms them into a soul-soothing soup. Each spoonful combines the chewy comfort of pierogi with a silky broth made from cream, sour cream, and fresh dill. Think of it as a love child between pierogi and chowder: creamy, herby, and wonderfully cozy.

The best part? You can use frozen pierogi, which makes it weeknight-friendly. Add in onions, garlic, and butter for flavor depth, then swirl in cream for that luxurious finish. It’s perfect for lunch or a quick dinner, especially when paired with crusty bread or a crisp green salad.

Reasons to Try Creamy Dill Pierogi Soup

There are plenty of soups out there, but Creamy Dill Pierogi Soup hits that rare comfort-food sweet spot. First, it’s incredibly easy—15 minutes of prep, one pot, and dinner’s ready in under an hour. Second, it’s versatile. You can swap in vegetable broth for chicken broth to make it vegetarian, or toss in a few extra veggies like carrots or celery if you want more texture.

Third, it’s affordable—frozen pierogi are inexpensive yet hearty enough to feed the whole family. Plus, that dill flavor? It’s fresh, fragrant, and just a little nostalgic for anyone who grew up on homey, Old World flavors. This is the kind of recipe that makes even picky eaters go back for seconds.

Ingredients Needed to Make Creamy Dill Pierogi Soup

• 1 pound frozen pierogi (potato and cheese)
• 4 tablespoons butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 2 cups heavy cream
• ½ cup sour cream
• ¼ cup chopped fresh dill
• 2 tablespoons all-purpose flour
• 1 teaspoon dried dill
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: ¼ cup grated Parmesan cheese
• Optional: chopped chives for garnish

Instructions to Make Creamy Dill Pierogi Soup

Step 1: Build the Flavor Foundation

Let’s kick off this step-by-step recipe by building a solid flavor base—because every comforting soup starts with something aromatic and buttery. In a large pot or Dutch oven, melt your butter over medium heat. Once it’s sizzling gently, toss in the chopped onion and let it cook for about 5 to 7 minutes. You’re looking for that perfect golden softness, where the onions turn translucent and fill your kitchen with that irresistible “something’s cooking” aroma.

Add the minced garlic next, giving it a quick stir for another minute until it smells toasty and fragrant (but not browned—burnt garlic is a no-go). If you love building layers of flavor, you can check out my Creamy Tuscan Marry Me Butter Beans for another butter-and-garlic dream combo.

Step 2: Create a Smooth Roux

In this step-by-step moment, it’s time to make your roux—the secret to a creamy, thick soup that hugs every bite. Sprinkle the flour evenly over your onion and garlic mixture. Whisk continuously for 1 to 2 minutes until everything comes together in a smooth, paste-like consistency. You’ll notice the mixture slightly bubbling and smelling toasty; that’s your cue that the raw flour taste is cooking out. The roux acts as the backbone of this soup, giving it that rich, creamy texture we’re after. If you’re new to roux-making, I explain similar techniques in my Creamy White Chicken Lasagna Soup—a great reference for beginners.

Step 3: Add the Broth and Season It Right

Now, here’s the fun part of the step-by-step process where the soup begins to take shape. Gradually whisk in your chicken broth, pouring slowly to avoid lumps. Keep whisking until it’s smooth and well combined. Bring the pot to a gentle simmer, stirring occasionally for 5 to 7 minutes as the soup thickens slightly. This is when you start seasoning—add dried dill, salt, and black pepper. You can always adjust later, but adding some now helps the flavors mingle beautifully. If you’re after a vegetarian version, swap the chicken broth for veggie broth, just like I do in my Harvest Delight Pumpkin Sage Bisque—another creamy fall favorite.

Step 4: Simmer the Pierogi

Here’s where the magic really happens in this step-by-step recipe. Drop your frozen pierogi right into the simmering broth. Reduce the heat to low and let them cook gently for about 10 to 15 minutes. Stir every few minutes, but gently—pierogi are delicate little pillows, and you don’t want to break them. As they simmer, they release a bit of starch, naturally thickening the soup and blending beautifully with that creamy base. You’ll start seeing the soup transform into a luscious, velvety mix that’s equal parts hearty and comforting.

Step 5: Add the Cream and Sour Cream

Now for the luscious part of this step-by-step journey—creamy magic! Lower the heat even further (we’re talking low and slow here). Gradually pour in the heavy cream, stirring gently as you go. Then add the sour cream and keep stirring until everything’s well incorporated. Avoid boiling at this stage—it can cause curdling, and nobody wants that. The soup should look silky, with that dreamy, smooth consistency you get at your favorite café. Want a lighter twist? Check out my Easy One-Pot Creamy Vegetable Soup for tips on using half-and-half or even coconut milk instead of heavy cream.

Step 6: Finish with Fresh Dill and Optional Extras

To wrap up this step-by-step masterpiece, stir in your chopped fresh dill—it’s the flavor that ties everything together. Taste and adjust the seasoning; you might want a pinch more salt or an extra sprinkle of dried dill. If you’re feeling a little fancy, add grated Parmesan for a subtle tangy depth or a sprinkle of chives for color. Ladle your Creamy Dill Pierogi Soup into warm bowls, and there you have it—creamy comfort at its finest. Serve it hot with a slice of crusty bread for dunking or a crisp Fall Harvest Salad to balance the richness.

Step 7: Sit Back, Savor, and Smile

The final step-by-step? Enjoy every spoonful. This soup is more than a meal—it’s a hug in a bowl. The creamy broth, tender pierogi, and fresh dill come together in perfect harmony. And if you’re already thinking about what to make next, try pairing this with my Crispy Smashed Carrots Bites for a fun and crunchy side. Because comfort food nights are meant to be enjoyed, not rushed.

What to Serve with Creamy Dill Pierogi Soup

This rich, velvety soup pairs beautifully with something light and crisp to balance the flavors. Try a Fall Harvest Salad for a refreshing side, or serve it alongside Parmesan Herb Roasted Acorn Squash for a cozy, autumn-inspired meal. If you’re craving something heartier, Crispy Smashed Carrots Bites add the perfect bit of crunch. And of course, a hunk of warm sourdough bread is non-negotiable.

Key Tips for Making Creamy Dill Pierogi Soup

1. Use low heat when adding dairy—this prevents the soup from curdling.
2. Frozen pierogi work beautifully, but if you’ve got homemade ones, that’s next-level flavor.
3. Don’t skip the fresh dill—it’s what makes this soup sing.
4. Want to lighten it up? Use half-and-half instead of heavy cream.
5. Taste as you go! Cream soups need a balance of salt, acidity, and herbs.

Storage and Reheating Tips for Creamy Dill Pierogi Soup

Store leftover Creamy Dill Pierogi Soup in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day. When reheating, warm it gently on the stove over low heat—avoid boiling to keep the cream smooth. If the soup thickens, just add a splash of broth or milk to loosen it up. You can also microwave it in 30-second bursts, stirring in between. However, for the best texture, stovetop reheating is your friend.

FAQs

Can I use different pierogi flavors? Absolutely! Potato and cheese are classic, but mushroom or spinach pierogi work great too.
Can I freeze the soup? Not recommended—cream-based soups tend to separate when frozen.
Can I make it vegetarian? Yes! Substitute vegetable broth for chicken broth.
What if I don’t like dill? Try parsley or chives instead for a milder flavor.

Final Thoughts

Creamy Dill Pierogi Soup is everything comfort food should be—simple, cozy, and bursting with flavor. It’s the kind of meal that makes a busy weeknight feel a little more special and your kitchen smell like home. Whether you’re cooking for your family or just treating yourself, this creamy, dill-kissed soup is pure joy in a bowl. For another rich, creamy dish, try my Creamy White Chicken Lasagna Soup next—you’ll thank me later.

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