Step 1: Prepare the Ingredients

1. Chop the spring onions, using the white and light green parts only.
2. Peel and slice the carrots into thin rounds.
3. Cube the potatoes into bite-sized pieces.

Step 2: Sauté the Vegetables

1. Heat a thick-bottomed pot or Dutch oven over low-medium heat.
2. Melt the butter, then add the chopped spring onions and sliced carrots.
3. Cook for 5–6 minutes, stirring occasionally, until softened but not browned.

Step 3: Add Potatoes and Stock

1. Add the cubed potatoes to the pot.
2. Pour in the vegetable stock, stirring to combine.
3. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Partially cover the pot with a lid and cook for 15 minutes, or until the potatoes are fork-tender.

Step 4: Temper the Cream

1. Pour the double cream into a small bowl.
2. Add a ladleful of hot soup to the cream, stirring to combine.
3. Slowly stir the tempered cream back into the pot.

Step 5: Add Seasonings and Garnish

1. Stir in the nutmeg, salt, pepper, and chopped fresh dill.
2. Cook for an additional 2–3 minutes to meld the flavors.
3. Taste and adjust seasoning if needed.

Step 6: Serve

1. Ladle the soup into bowls.
2. Garnish with extra dill if desired.
3. Serve immediately with crusty bread or crackers for a complete meal.