Potato Chowder

Heat 2 Tbsp. extra-virgin olive oil in a large heavy pot over medium-high. Cook 1 medium leek, white and pale green parts only, thinly sliced, rinsed, patted dry, and 3 garlic cloves, thinly sliced, stirring occasionally, until lightly browned and slightly softened, about 3 minutes.

Add ¼ cup dry white wine and cook, stirring often, until almost completely evaporated, about 2 minutes. Add 1 lb. baby potatoes, unpeeled, cut into thick wedges, 6 cups low-sodium vegetable broth, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and a few grinds of freshly ground pepper. Bring to a boil and cook, uncovered, until potatoes are very tender, 20–25 minutes.

Reduce heat to medium. Using a potato masher, coarsely mash some of the potatoes a few times to break up into smaller pieces. Add 1 cup heavy cream and 1 cup shelled fresh or frozen peas; cook until peas are tender, about 5 minutes. Remove from heat and stir in 2 tsp. Worcestershire sauce or soy sauce and ¼ cup coarsely chopped dill.

Ladle chowder into bowls; top with dill sprigs and season with pepper.