Wash, then slice the white parts of the leeks.

Add the butter and a bit of olive oil to a medium soup pot and sweat the leeks until they become soft and translucent. Stir often to prevent scorching.

Add the cubed potatoes, then cover the vegetables in stock. Bring to a slight simmer, then cover. Cook until the potatoes are tender, about 20 minutes.

Fill a large saucepan with water and bring to a boil. Immerse the nettle leaves in the boiling water for 15 seconds, then remove with a slotted spoon. Immediately plunge into an ice water bath.

Place soup in Vitamix, add the nettle leaves, dill, and cream. Process until smooth and velvety.

Serve garnished with microgreens and edible flowers (optional).