Creamy Pea Soup
Melt butter in a Dutch oven over medium heat. Add onion and sauté until translucent and softened. Sprinkle in flour and cook, stirring frequently with a wooden spoon or heatproof spatula.
Add potatoes and chicken broth and bring to a simmer. Continue to simmer mixture until potatoes are tender. Add peas and simmer for 2 minutes.
Purée soup in a blender or food processor; divide into batches if necessary. Return soup to Dutch oven and stir in cream, parsley and dill. Season soup with salt and pepper and serve hot.