Begin by peeling and dicing the waxy potatoes and carrots into uniform pieces for even cooking. Finely chop the brown onion, mince the garlic, and slice the scallions. Finally, wash and roughly chop the fresh dill, reserving some for garnish later.

In a large pot, melt 2 tablespoons of butter over medium-low heat. Add the chopped onion and minced garlic, sautéing for about 1 minute until fragrant and translucent.

Add the diced carrots and scallions to the pot, stirring and cooking for an additional 2 minutes.

Stir in 1 teaspoon of salt, freshly ground black pepper, dried marjoram, ground turmeric, and a pinch of ground nutmeg. Toss in a bay leaf as well.

Incorporate the diced potatoes and frozen green peas into the pot. Pour in 4 cups of chicken broth and stir. Increase the heat to high and bring the mixture to a boil.

Remove the pot from the heat and add the full-fat sour cream, ensuring it's at room temperature. Stir continuously until well combined, then add 3 tablespoons of the chopped fresh dill.

Ladle the creamy Polish Dill Soup into bowls and garnish with the remaining fresh dill. Serve hot with crusty bread on the side.