Heat the olive oil in a pot over medium heat. Add the onion and a pinch of salt. Sauté until translucent and smelling like a tiny snack factory—about 3–4 minutes.

Stir in the garlic and cook for another minute. Don’t let it burn; it’s a quick flavor boost, not a char festival.

Add the potatoes (if using) and broth or water. Bring to a gentle boil, then reduce to a simmer. Cook until the potatoes are tender, 8–12 minutes depending on size.

Stir in the peas. If you’re using frozen, they’ll thaw in a snap and plump up nicely. Simmer 5–7 minutes until everything is tender.

Blend the soup until smooth using an immersion blender, a countertop blender (in batches), or a trusty potato masher for a chunkier vibe.

Stir in the cream or milk if you’re using it. Heat through, then season with salt, pepper, and a dash of lemon or lime juice if you like a little zing.

Taste and adjust. If it’s too thick, splash in a bit more broth or water. If it’s too thin, simmer a few minutes more to thicken.