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Wilted Greens Soup with Crème Fraîche

['4 tablespoons (1/2 stick) unsalted butter', '1/2 onion, chopped', '3 sprigs thyme, leaves picked', '1 small Yukon Gold or 1/2 russet potato, peeled, cut into 1-inch pieces', '4 cups low-sodium chicken broth', '4 cups chopped mixed wilted greens (such as Boston, romaine, arugula, iceberg, red oak, and/or green oak)', '1 1/2 cups frozen peas, thawed', '1 teaspoon sugar', 'Kosher salt, freshly ground pepper', 'Crème fraîche and chopped fresh chives', 'tarragon', 'mint', 'and/or parsley (for serving)']

Heat butter in a medium saucepan over medium. Cook onion and thyme, stirring often, until onion is translucent and tender, about 5 minutes. Add potato and cook, stirring occasionally, until potato surfaces look chalky, about 2 minutes. Add broth, bring to a boil, and cook until potato is tender, 8–10 minutes. Stir in greens, peas, and sugar, remove from heat, and let sit 10 minutes to allow greens to soften. Purée soup in a blender until smooth; season with salt and pepper.
Serve soup topped with crème fraîche and herbs.

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