In a large pot, heat olive oil over medium heat. Add diced sweet onion and cook for about 5-7 minutes until translucent.

Stir in minced garlic and diced russet potatoes. Cook for an additional 2-3 minutes until fragrant.

Add the low-sodium vegetable broth to the pot, bringing the mixture to a simmer. Cook for 10-15 minutes until potatoes are fork-tender.

Gently add the pierogi to the pot and cook according to package instructions, usually 5-6 minutes until they float.

Lower the heat and stir in heavy cream, simmering gently for 3-5 minutes without boiling.

Add chopped fresh dill, salt, pepper, and lemon juice; stir well to combine all flavors.