Begin by washing and peeling the potatoes, then chop them into even-sized cubes for uniform cooking. Rinse the fresh dill under cold water and finely chop it.

In a large, heavy-bottomed pot, bring the stock to a gentle simmer over medium heat, then add the chopped potatoes and cook for 15-20 minutes until fork-tender.

Once the potatoes are tender, use an immersion blender to puree the soup until creamy and smooth, or blend in batches using a countertop blender.

Stir in the cream and chopped dill into the blended soup and simmer for an additional 5 minutes to meld the flavors.

Taste and season with salt and pepper, then serve hot, possibly with a side of crusty bread.