In a large pot, heat the olive oil over medium heat. Add the sliced leek and sauté for about 5 minutes until softened.

Add the fresh peas, vegetable broth, water, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Stir in the chopped mint and remove the pot from heat.

Using an immersion blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.

Return the blended soup to the pot and heat gently before serving.

Ladle the soup into bowls and top each serving with a dollop of crème fraîche and a sprinkle of fresh mint leaves.

Serve warm and enjoy!