Gather a large, heavy-bottomed pot that can hold at least 3 quarts. Heat it over medium flame and add a drizzle of olive oil. Sauté diced onions for about 5 minutes until translucent.

Peel and dice the potatoes into small cubes. Add them to the pot with the sautéed onions, stirring occasionally for another 5 minutes until the potatoes start softening.

Pour in the stock to cover the potatoes fully. Bring to a gentle boil, then reduce heat to low and let it simmer for about 15 minutes, until tender.

Stir in the freshly chopped dill and then pour in the cream. Cook for an additional 5 minutes on low heat, stirring gently.

Taste the soup and adjust seasoning with salt and pepper. Serve hot, garnished with fresh dill if desired, alongside crusty bread.