Peel and dice 2-3 waxy potatoes and 2-3 carrots into small, even pieces. Chop 1 brown onion, 2-3 garlic cloves, and a handful of fresh dill while slicing 2-3 scallions.

In a large pot, melt 2 tablespoons of unsalted butter over medium-low heat. Once melted and bubbly, add the chopped onion and minced garlic, stirring for about 1 minute until fragrant.

Incorporate the diced carrots and scallions, cooking for an additional 2 minutes.

Stir in 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of dried marjoram, ½ teaspoon of ground turmeric, ¼ teaspoon of ground nutmeg, and 1 bay leaf into the pot.

Let the spices meld for about 1 minute.

Add the prepared potatoes and 1 cup of frozen green peas to the pot after bringing it to a rapid boil.

Pour in 4 cups of chicken broth and increase the heat to high.

Once boiling, cover the pot with a lid and reduce the heat to medium-low. Let it simmer for about 15 minutes, or until the potatoes are fork-tender.

After 15 minutes, stir in ½ cup of full-fat sour cream and 3 tablespoons of the chopped fresh dill. Cook uncovered for an additional 5 minutes.

Ladle the creamy Polish Dill Soup into bowls and garnish with the remaining dill. Serve warm alongside crusty bread.