In a large soup pot over medium-high heat, melt the butter. Add the olive oil and let the mixture get hot.

Add the chopped onion and celery. Saute for about 5 minutes, stirring often, until the onion is translucent and soft.

Add the garlic and stir for 1 to 2 minutes until fragrant. Watch the heat carefully to avoid burning the garlic.

Add the frozen peas directly from the bag. No need to thaw beforehand.

Pour in 4 cups of chicken broth. Add the thyme, chipotle chili powder, smoked paprika, salt, and pepper. Stir to combine and bring to a boil over high heat. Cover to speed up the process but watch for boiling over.

Once boiling, reduce heat to a simmer and cook for 5 minutes, until the onion and celery are fully tender.

Turn off the heat. Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a regular blender with a towel over the lid to release steam. A regular blender gives a creamier result.

If the soup is too thick, stir in the extra cup of broth a little at a time until you reach your preferred consistency.

Stir in the heavy cream and return to low heat for a couple of minutes if needed. Taste and adjust salt and pepper before serving.

Serve hot with crusty bread or baguette slices for dipping.