In a large heavy-bottomed pot, heat a drizzle of oil over medium heat. Add finely chopped onions and sauté until they become translucent, around 3-4 minutes.

Toss in diced potatoes and let them cook for a few minutes, stirring occasionally, until they begin to soften, about 5 minutes.

Pour in your homemade or store-bought stock, stirring well. Bring the mixture to a boil before reducing heat to a simmer, cooking until the potatoes are tender (approximately 15 minutes).

Stir in the chopped fresh dill along with the cream, allowing the soup to cook for an additional 5 minutes to meld the flavors beautifully.

Using an immersion blender, blend the soup to your desired consistency—smooth and creamy or with some hearty chunks of potato for texture.

Taste the soup and season with salt and pepper as needed. Serve hot, ladled into bowls, and enjoy the warmth!