Begin by taking a heavy-bottomed pot or Dutch oven, at least 3 quarts in size, to ensure even cooking. Heat the pot over medium heat for a few minutes until it's warm.

If you choose to use onions, add 1 diced onion to the warm pot. Sauté them for about 3–5 minutes, stirring occasionally, until they become translucent and fragrant.

Incorporate 2 pounds of chopped Yukon Gold or Russet potatoes into the pot. Stir them in and let them cook for 2–3 minutes alongside the onions.

Carefully add 4 to 6 cups of chicken or vegetable stock to the pot. Raise the heat to bring the mixture to a boil. Once bubbling, reduce the heat to a simmer and cook uncovered for about 15–20 minutes.

After the potatoes have softened, stir in 3.5 ounces of chopped fresh dill and 1 cup of heavy cream. Let it simmer for an additional 5 minutes, allowing the flavors to meld.

For a smooth and velvety consistency, use an immersion blender directly in the pot and blend until desired creaminess is achieved.

Finally, taste your soup and adjust the seasonings as needed, adding salt and pepper according to your preference.

Ladle the hot soup into bowls and consider garnishing with extra dill or a drizzle of cream for presentation. Serve immediately.