Heat a large, heavy-bottomed pot over medium heat and drizzle in oil. Add diced onion and sauté for about 5 minutes until translucent.

Add diced potatoes and stir for 2 minutes. Pour in enough stock to submerge potatoes, then bring to a rapid boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.

Stir in chopped dill and cream, heating for an additional 3-5 minutes.

Blend the soup until smooth or partially blend for texture.

Season with salt and pepper to taste, then serve hot, garnished with fresh dill and paired with crusty bread.