Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes until translucent.
Stir in minced garlic, cooking for an additional minute.
Incorporate the diced potatoes, stirring to combine.
Pour in the vegetable broth, bringing the mixture to a boil.
Reduce to a simmer and cook for about 15 minutes, or until potatoes are tender.
Stir in the heavy cream, mixing until well combined.
Gently fold in the chopped smoked salmon and dill.
Season with salt and pepper to taste, then serve warm.
