Step 1

Heat the oil in a soup pot that can comfortably hold 4 quarts. Cook the leeks and garlic until the leeks are tender, about 6 minutes.

Step 2

While the leeks are cooking, peel and dice the potatoes.

Step 3

Add the white wine and reduce until there's just a thin layer of wine in the bottom of the pot.

Step 4

Pour the vegetable broth into the leek mixture and add the diced potatoes, salt, and pepper. Bring to a simmer and simmer, uncovered, until the potatoes are cooked. About 10 minutes.

Step 5

Mash some of the potatoes with a potato masher to thicken the soup a bit.

Step 6

Add the cream and peas to the soup and heat it through until just simmering.

Step 7

Stir in the soy sauce - if using - and dill.

Step 8

Serve and enjoy!