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Ingredients
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium leek, white and pale green parts only, thinly sliced, rinsed, patted dry
  • 3 garlic cloves, thinly sliced
  • ¼ cup dry white wine
  • 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
  • Freshly ground black pepper
  • 1 cup heavy cream
  • 1 cup shelled fresh or frozen peas
  • 2 tsp. Worcestershire sauce or soy sauce
  • ¼ cup coarsely chopped dill, plus sprigs for serving
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