Heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes. Incorporate 3 minced garlic cloves, stirring for another minute.

Pour in 6 cups of vegetable broth, followed by 2 diced potatoes and 2 sliced carrots. Bring to a boil, then reduce to a simmer for 10-15 minutes until tender.

Add 16 ounces of frozen pierogi into the soup. Stir gently and cook for an additional 5-7 minutes until heated through.

Stir in a generous handful of chopped fresh dill, and season with salt and pepper to taste. Mix well and adjust seasoning as needed.

Ladle the soup into bowls and serve immediately, adding a dollop of sour cream or Greek yogurt if desired.