Peel and chop the potatoes into 1-inch pieces.

Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth.

Stir in the heavy cream and dill. Season with salt and pepper to taste.

Garnish with fresh dill and serve.