Spring Vegetable Soup - Ellie Krieger

Ingredients

• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, thinly sliced into half-moons (about 3 cups)
• 12 ounces waxy potatoes, such as new potatoes or creamers, peeled or unpeeled, and diced into 1/2-inch pieces
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 6 cups low-sodium chicken or vegetable broth
• 2 cups (10 ounces) sweet green peas, fresh or frozen (if frozen, do not defrost)
• 2 cups packed fresh baby spinach leaves
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 2 tablespoons coarsely chopped fresh dill