In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Return the pureed soup to the pot over low heat. Stir in the heavy cream, dried dill, salt, and pepper. Heat through for about 5 minutes, but do not let it boil.

Add the lemon juice and adjust seasoning if needed. Serve hot, garnished with chopped fresh dill.