Mom’s Vegetarian Pot Pie Soup

medium Yukon gold potatoes

olive oil (divided use)

large onion finely chopped

medium carrots peeled and sliced ¼-inch thick (about 1 ½ cups)

unsalted butter

all-purpose flour

milk

vegetable broth

kosher salt

freshly ground black pepper

dried thyme

white wine

frozen peas thawed