1. In a large pot, heat olive oil over medium heat. Add chopped fresh onion and sauté until translucent.

2. Add bay leaf and dill to the pot and sauté for another minute to release the flavors.

3. Pour in 1% milk and bring to a simmer. Let it cook for 10-15 minutes, stirring occasionally.

4. Remove the bay leaf from the soup. Using an immersion blender, blend the soup until smooth and creamy.

5. Serve the creamy milk soup in bowls, garnish with bread crumbs, and enjoy hot.