Begin by choosing your base; either homemade or store-bought vegetable or meat stock. In a large heavy-bottomed pot, pour in about 4 cups of stock and bring it to a gentle simmer over medium heat.

Peel and dice approximately 1 pound of waxy potatoes into uniform cubes. Add the diced potatoes to the pot once the stock is simmering.

If using onion, stir it into the pot with the potatoes and sauté for another 5 minutes until translucent and fragrant.

Cover the pot and let it simmer for about 25 minutes or until the potatoes are tender.

Use an immersion blender to puree the soup in the pot until desired smoothness.

Stir in half a cup of cream and about 3.5 ounces of freshly chopped dill. Season with salt and pepper.