In a large pot, heat the oil over medium heat. Cook the leek and garlic for a few minutes until they are nice, soft, and translucent. I added salt here. After the salt is absorbed, add the wine and cook, stirring often, to keep things from sticking. After about 2-4 minutes, (let the alcohol “burn” off) add the potatoes, broth, and pepper. Bring everything to a boil and cook, uncovered for 20-25 minutes. You want to check the potatoes - make sure they are very tender. Now, reduce the heat to low and coarsely mash some of the potatoes with a potato masher. This will get the starches out to help create a nice texture. Now you can add the cream and peas and let them cook in the soup for 3-5 minutes. Remove from the heat and gently stir in the dill. Ladle into bowls. Season with more salt and pepper if desired.
If you don’t care for dill, use parsley or chives. I think fresh herbs really elevate certain dishes and this is one of the more important aspects to love what you are eating. Thanks to our senses, if it looks pretty and smells fresh & fragrant you are more likely to relish it.