Peel the vegetables. Dice the onion finely, cut the potatoes into small cubes, and grate the carrot using the largest holes of a box grater. Set everything aside.

Place a cooking pot on the stove; use a frying pan or skillet if your pot does not have a thick base. Set the heat to medium-low.

Melt a tablespoon of butter, then add the diced onion and a tiny pinch of salt. Fry, stirring occasionally, until the onion turns translucent.

Add the diced potatoes and grated carrot to the pan. Stir and fry together for an additional 2-3 minutes.

Pour in the stock, bring to a near-boil, and reduce the heat. Partially cover the pot with a lid and cook for 20 minutes, until the potatoes soften.

Pour one cup of hot soup into a bowl and add the cream. Blend together with a fork or spoon, then return it to the cooking pot.

Finely chop the fresh dill, saving some for garnish. Add the chopped dill to the soup and stir it in. Season with lemon juice, nutmeg, and a generous pinch of salt and pepper. Cook for another 3-4 minutes on medium-low to let the flavors combine.

Taste the soup; if it needs more acidity or seasoning, adjust it according to your preference.

Serve hot, garnished with some chopped dill and cheese flakes if desired. It goes well with crusty bread, rolls, or a simple green salad.