Peel the garlic clove and cut into fine slices. Peel onion and chop finely. Peel the potatoes and cut into cubes. Put everything in the vegetable stock and cook until cooked.
Use everything from the dill. Chop the thicker stalks and cook them with the potatoes. Finely chop the remaining dill. When the potatoes are soft, puree the soup. Then add the finely chopped dill and stir it up once.
Tips:
If you like it finer, you can also puree the dill after it has been boiled.
If you like it chunky, you can cut the potatoes into small cubes and then not puree them.
With the bunch of dill, the index finger and thumb form a ring, the bunch should be that thick.
I liked the fine variant best. It is also good when visitors come, because it is finer and creamier. But every variant has its own charm, test it yourself.
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