In a large pot, melt 2 tablespoons of butter or olive oil over medium heat. Add 1 finely chopped onion and sauté for about 4 minutes, until translucent.

Incorporate 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 sliced carrots and 1 chopped celery stalk, sauté for approximately 5 minutes.

Pour in 4 cups of low-sodium vegetable broth, stir well, and bring to a boil. Reduce to a gentle simmer and cook uncovered for about 10 minutes.

Add 16 ounces of frozen potato and cheese pierogi into the simmering broth. Cook according to package instructions, about 5 to 7 minutes.

Stir in 1 cup of heavy cream or coconut cream, a handful of fresh chopped dill, and the juice of half a lemon. Simmer for an additional 5 minutes.

Ladle the soup into bowls while hot. Optionally, top with sour cream and fresh dill. Serve immediately.