In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.

Add the diced potatoes and carrots, stirring for another 5 minutes.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.

Using a blender, puree the soup until smooth. Return to the pot and stir in the heavy cream and milk.

Add the chopped dill, salt, and pepper, and heat through for another 5 minutes.

Ladle the soup into bowls and garnish with additional dill if desired. Serve hot.