Garlic Soup with Potatoes and Poached Eggs

• Gluten free

• Produce

  • 3 heads Garlic cloves
  • 1 Leek, large
  • 1 Lemon, zest
  • 2 tbsp Parsley leaves with, stems tender
  • 1 tbsp Thyme, leaves
  • 1 1/2 lbs Yukon gold potatoes

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 Kosher salt
  • 1 White or black pepper, Freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter, salted
  • 2 tbsp Creme fraiche or sour cream

Found on bonappetit.com

Ingredients

• 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
• 1½ 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)