In a large, heavy-bottomed cooking pot, heat a drizzle of oil over medium heat. If using onion, sauté it until translucent, about 5–7 minutes.

Stir in the diced potatoes and pour in your choice of stock. Increase heat to high and bring the mixture to a vigorous boil.

Once boiling, reduce the heat to low and cover the pot to let the soup simmer gently for 15–20 minutes or until the potatoes are fork-tender.

Add the fresh dill and cream to the pot. Stir well and season generously with salt and pepper.

Blend the soup until smooth or to your desired consistency using an immersion blender.

Ladle the soup into bowls and garnish with additional fresh dill, if desired. Serve hot.