Wash and peel the potatoes, then chop them into evenly-sized cubes. Rinse the fresh dill and roughly chop it.

In a large pot, heat olive oil over medium heat, add potatoes, and sauté for 5-7 minutes until softened.

Add stock to the pot, bring to a boil, then reduce to a simmer for 15-20 minutes until potatoes are fork-tender.

Blend the soup with an immersion blender to desired consistency. Stir in cream, salt, and pepper to taste.

Ladle into bowls, garnish with extra dill, and serve hot with crusty bread.