Boil 4 small-medium potatoes for 20 minutes or until tender, cut into bite-size pieces. Sautee the onion, garlic, and carrots in the butter. Once the onions are translucent add the potatoes, broth, seasonings, salmon & corn. Bring to a boil, reduce to a simmer for 10 minutes. Add the cream & cheese, blend until cheese is melted. Divide into bowls, serve with a sprinkle of cheese and dill weed on top.