In a large soup pot, melt butter over medium high heat.
Add olive oil.
When the mixture is hot, add the chopped onion and celery.
Sauté for about 5 minutes, stirring often, until the onions are translucent.
Add chopped garlic and stir for 1-2 minutes, until the garlic is fragrant.
Add the peas.
Add 7 cups of chicken broth, thyme, chipotle powder, smoked paprika, salt and pepper, and bring to a boil over high heat. You can cover it to make it go faster, but keep an eye on it so it doesn't boil over.
Once it boils, lower the heat to a simmer and cook for another 5 minutes, or until the onions and celery are completely soft.
Turn the heat off. Use your immersion blender to puree the soup, or use a regular blender with a towel over the top of the spout (to let steam escape). You'll have to do a few batches.
If your soup is looking thick, feel free to add that last cup of chicken broth if you want.
Add the cream to the soup and heat it up again on the stove if necessary.
Serve with extra crunchy French bread!