Heat the olive oil in a large saucepan and sauté the potatoes for 5 minutes, seasoning with salt, and pepper. Add the salmon and cook for 3-4 minutes. Add the garlic and cook for another minute. Remove the salmon and set aside.
- Add the cream and broth and simmer over medium heat for 20-25 minutes, adding more broth if needed. Puree with a stick blender until creamy and smooth.
- Pull the salmon meat apart with a fork and add to the soup. Season to taste.
- Serve hot with dill and a swirl of cream.