Wash, peel, and dice about 4 medium-sized potatoes into cubes. If using onion, peel and finely chop one medium onion. Rinse and chop the dill coarsely. Set aside.

In a heavy-bottomed pot, heat a splash of oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent and fragrant.

Add diced potatoes to the pot and stir with onion for around 2 minutes. Pour in 4 cups of stock, ensuring potatoes are submerged. Bring to a gentle boil, then simmer for 15–20 minutes until tender.

Once potatoes are tender, remove pot from heat. Blend the soup until smooth using an immersion blender and stir in approximately 1 cup of cream. Season with salt and pepper.

Ladle soup into bowls and garnish with fresh dill. Serve hot as a starter or light main dish.