In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped leek, 1 minced shallot, and 2 minced garlic cloves, stirring frequently. Cook for about 5-7 minutes until the vegetables soften and become fragrant.

Next, stir in 2 diced Yukon Gold potatoes and cook for an additional 2-3 minutes, allowing them to absorb the flavors of the sautéed aromatics.

Carefully add 4 cups of vegetable broth to the pot, stirring to combine. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, covering the pot with a lid. Let the chowder simmer for about 20 minutes, or until the potatoes are fork-tender and easily break apart.

After the potatoes are tender, stir in 1 bunch of chopped asparagus and 1 cup of sweet peas. Continue to cook for another 5-7 minutes, uncovered, until the asparagus is vibrant and just tender.

To achieve a creamy texture, mash some of the cooked potatoes against the sides of the pot using a fork or potato masher.

Finally, reduce the heat to low and stir in 1 cup of heavy cream (or a dairy-free alternative, such as coconut milk). Add 2 tablespoons of chopped fresh dill for a burst of herbal flavor. Gently heat the chowder for a few minutes before serving.