Gather and prep all your ingredients: chop the onion, mince the garlic, peel and dice the potatoes and carrots, and chop the scallions and dill.

Melt butter in a large pot over medium-low heat, add garlic and onion, sauté until fragrant and translucent.

Add diced carrots and scallions, stir and cook for 2 minutes.

Sprinkle in salt, black pepper, marjoram, turmeric, nutmeg, and bay leaf; stir to combine and toast for 30 seconds.

Fold in diced potatoes and pour in chicken broth. Bring to a boil, then simmer for 15 minutes until potatoes are tender.

Stir in sour cream and chopped dill, cook for an additional 5 minutes.

Taste and adjust seasoning before serving; ladle into bowls and garnish with fresh dill.