Peel and chop the potatoes into bite-sized cubes.

Place dried mushroom pieces into a clean coffee or spice grinder. Pulse until you achieve a fine powder. Set aside.

Slice the leeks (white and light green parts only), chop the carrots and celery.

In a skillet, melt butter over medium heat.

Add the diced ham and cook 3-5 minutes until it becomes crispy and lightly browned on all sides. You can cook it longer if you prefer a crispier texture.

Add the leeks, carrots, and celery, and sauté until the vegetables are soft and fragrant (about 5–7 minutes).

Transfer the sautéed vegetables to a large soup pot.

Add the chopped potatoes to the pot with the vegetables.

Add broth, ham hock, and aromatics.

Bring it to a boil, reduce the heat, and simmer for 35 minutes, until the potatoes are fork-tender.

Once the potatoes are cooked, use an immersion blender to blend half of the soup until creamy.

Add more broth or water to reach your desired consistency if the soup is too thick.

Season with salt, pepper, and a pinch of mushroom powder (if using). Taste and adjust seasoning as needed.

Slowly stir in the cream (if using) and allow it to heat through. Make sure not to bring it to a boil after adding the cream to keep the soup smooth.

Remove the ham hock and set it aside to cool. Remove the meat from the bone, chop it into small pieces, and discard the bone. Add the meat back to the soup or use it as a garnish.

Ladle the soup into bowls and drizzle with the homemade dill oil.