Place a thick-bottomed pot on the stove and melt the butter over low-medium heat.

Add the spring onions and carrots and cook for 5-6 minutes, stirring occasionally, until softened.

Add the potatoes and vegetable stock, stir to combine, then bring to a boil, then lower the heat and simmer for 15 minutes, partially covered with a lid, until the potatoes are fork-tender.

Place the cream into a bowl and temper it by stirring in a ladle of soup. Add the mixture to the soup pot and stir to combine.

Stir in the nutmeg, seasoning and fresh dill and continue to cook for 2-3 minutes.

Adjust the seasoning and serve immediately, sprinkled with some extra fresh dill if you like.