Begin by peeling and dicing the potatoes and carrots. Then, chop the scallions, mince the garlic, and chop the fresh dill, ensuring all ingredients are ready for a smooth cooking process.

In a large pot, heat the unsalted butter over medium-low heat. Once melted, add the minced garlic and finely chopped onion. Sauté for about 1 minute until softened and aromatic.

Stir in the diced carrots and scallions, cooking for an additional 2 minutes until they are vibrant and fragrant.

Enhance the flavors by adding salt, black pepper, dried marjoram, turmeric, nutmeg, and the bay leaf. Stir everything together to evenly coat the vegetables.

Add the diced potatoes and frozen green peas to the pot. Pour in the chicken broth, then increase the heat to high and bring the mixture to a boil.

Cover the pot, then reduce the heat to low. Let it simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.

Stir in the room temperature sour cream until fully incorporated, followed by 3 tablespoons of fresh dill. Cook uncovered for an additional 5 minutes, adjusting seasoning as needed.

Ladle your creamy Polish Dill Soup into bowls, garnishing with the remaining dill. Enjoy this comforting bowl of deliciousness!