• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

• 2 tablespoons olive oil, plus more for serving
• 4 tablespoons salted butter, divided
• 3 heads of garlic, cloves peeled
• 1 large leek, halved lengthwise, very thinly sliced, dark green parts reserved separately
• 1 tablespoon thyme leaves
• 1 1/2 pounds Yukon Gold potatoes (about 2 large), peeled, cut into 1-inch pieces
• 4 cups (or more) low-sodium chicken broth
• 2 tablespoons crème fraîche or sour cream, room temperature
• Kosher salt
• Freshly ground white or black pepper
• 4 large eggs, room temperature
• 2 tablespoons parsley leaves with tender stems
• Finely grated lemon zest (for serving)

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