Name: Garlic Soup with Potatoes and Poached Eggs
Yield: 4 Servings
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)

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Peden + Munk

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.

Recipe notes