Cooking Steps

• In a large heavy pot, heat 2 Tbsp. extra-virgin olive oil over medium-high heat. Sauté the sliced leek and garlic, stirring occasionally, until lightly browned and slightly softened, about 3 minutes.
• Pour in ¼ cup dry white wine and cook, stirring frequently, until almost completely evaporated, about 2 minutes. Add the baby potatoes, vegetable broth, kosher salt, and a few grinds of freshly ground pepper. Bring the mixture to a boil and cook, uncovered, until the potatoes are very tender, approximately 20–25 minutes.
• Lower the heat to medium. Using a potato masher, gently break up some of the potatoes to achieve a thicker consistency. Stir in the heavy cream and peas, and cook until the peas are tender, about 5 minutes. Remove the pot from the heat and mix in the Worcestershire sauce or soy sauce, along with the chopped dill.
• To serve, ladle the chowder into bowls and top with dill sprigs. Season with additional pepper to taste, and enjoy a warm, comforting taste of spring in every bite.