Add butter and shallots to a pot.

Stir over medium heat until shallots start to soften.

Add your dill, chicken stock, potatoes and bay leaves and simmer for 10 minutes or until potatoes begin to be tender when pierced with a fork.

In a small bowl, add cornstarch, water and cream and whisk together.

Pour that mixture into the soup and bring soup to a boil again, the soup will begin to thicken slightly, so it thinly coats the back of a spoon, though the soup will still be thin.

Add salt, black pepper, sour cream and cooked bacon, stir, taste and adjust salt and pepper to taste.

Garnish with sour cream, green onions, fresh dill and more bacon.