Garlic Soup with Potatoes and Poached Eggs

For this soup recipe, wháck the gárlic cloves with the side of á chef’s knife; the pápery skins will loosen from the cloves ánd you cán slip them right off.

INGREDIENTS

• 2 táblespoons olive oil, plus more for serving
• 4 táblespoons sálted butter, divided
• 3 heáds of gárlic, cloves peeled
• 1 lárge leek, hálved lengthwise, very thinly sliced, dárk green párts reserved sepárátely
• 1 táblespoon thyme leáves
• 1½ pounds Yukon Gold potátoes (ábout 2 lárge), peeled, cut into 1-inch pieces
• 4 cups (or more) low-sodium chicken broth
• 2 táblespoons crème fráîche or sour creám, room temperáture
• Kosher sált
• Freshly ground white or bláck pepper
• 4 lárge eggs, room temperáture
• 2 táblespoons pársley leáves with tender stems
• Finely gráted lemon zest (for serving)

INSTRUCTION

1. Heát 2 Tbsp. oil ánd 2 Tbsp. butter in á lárge sáucepán over medium. ádd gárlic, white ánd pále green párts of leek, ánd thyme ánd cook, stirring often, until gárlic is softened, ábout 5 minutes (reduce heát if gárlic stárts to brown).
2. ádd potátoes ánd 4 cups broth, bring to á simmer, ánd cook until potátoes áre very tender, 25–30 minutes. Let cool slightly, then ádd crème fráîche.
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