Step 1

Heat the oil in a medium (4-quart) pot over medium-low heat. Add the leeks, garlic, and 1/4 teaspoon salt and cook, stirring occasionally, for 2 to 3 minutes until the leeks start to soften.

Step 2

Cover and cook for 10 minutes more, stirring occasionally, until the leeks are very soft.

Step 3

Uncover and add the broth and diced potato. Increase the heat to medium and bring the broth to a simmer. Cook for 15 minutes, until the potatoes are very soft and almost falling apart.

Step 4

Add the peas and cook just until they are thawed and warmed through. Carefully transfer the soup to a blender and puree. Depending on the size of your blender, you may need to do this in two batches. Taste add add more salt as desired.

Step 5

To serve, slice around the top edge of each bread boule to remove the "cap." Hollow out the bread into a bowl with your fingers or a small serrated knife. Ladle the soup into the bread bowls and garnish with your choice of toppings: cracked black pepper, chives or dill, a drizzle of crème fraiche or plain Greek yogurt, and/or lemon zest.