Kartoffelsuppe Eintopf with Smoked Herring

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until softened.

Add the minced garlic and cook for another minute until fragrant.

Add the diced potatoes, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.

Stir in the heavy cream (if using) and season with salt and pepper to taste. Heat through gently.

Ladle the soup into bowls. Top each bowl with flaked smoked herring, fresh dill, and a squeeze of lemon juice. Serve immediately.