Method.

Step 1.

Line a baking sheet with a single layer of paper towels. Finely grate zest from 1 large lemon into a medium bowl; cut lemon into wedges and set aside for serving. Use your microplane or finely chop 2 garlic cloves and add to bowl with lemon zest.

Step 2.

Pour extra-virgin olive oil into a small saucepan to come ½" up sides; clip a deep-fry thermometer to sides of pan. Heat oil over medium until thermometer registers 225°–250°. Working in 2 batches and returning oil to 225° between batches, fry 1 cup (loosely packed) sage leaves (make sure you’re wearing an apron) until oil stops bubbling and sage is crisp but still fairly green, about 2 minutes per batch. Using a slotted spoon, transfer to prepared baking sheet. Repeat with ½ cup (loosely packed) rosemary leaves, then 10 sprigs thyme, returning oil to 225°–250° between batches and transferring to same baking sheet. (Directly from BA)

Step 3.

Next, set a fine-mesh sieve over a medium Dutch oven or soup pot. Drain one 3.5-oz.-jar capers (⅓ cup plus 1 Tbsp. packed) and pat dry. Fry, stirring occasionally, until they burst open and are crisp and darkened to a deep green (the oil will bubble steadily at first but should be bubbling less frequently by the time capers are ready), about 5 minutes. Remove from heat and strain through prepared sieve. Let oil cool. You should have 2–3 Tbsp.; if you have more than that, pour off excess and reserve for another use (like frying toast or making a vinaigrette). Transfer capers to baking sheet with herbs.

Step 4.

Pluck leaves off 1 large bunch parsley until you have 2 (loosely packed) cups; discard stems (or save for another use). Coarsely chop parsley leaves. Chop fried thyme into pieces about the same size as the parsley and add both to bowl with garlic and zest, then add sage, rosemary, and capers. Season gremolata with 1/2 tsp kosher salt and gently toss to combine.

Step 5.

Trim dark green tops off 2½ lb. small or medium leeks (6–8); discard. Slice white and pale green parts into ¼"-thick rounds and rinse in a large bowl of water, swishing around to loosen any dirt. Drain and repeat as needed. Wipe out bowl and return leeks to bowl.

Step 6.

Heat oil in reserved Dutch oven over medium. While the oil is heating up, slice 3 celery stalks on a slight diagonal crosswise ¼" thick, then thinly slice remaining 5 garlic cloves. Slice 1¼ lb. small fingerling or Yukon Gold potatoes into ¼"-thick disks.

Step 7.

Once oil is hot, add leek mixture and stir to coat with slotted spoon, season with kosher salt; reserve bowl. Allow to sweat down for about 5 minutes. Then drop in your garlic and celery, cover with a lid and cook until vegetables are tender and browned, about 15 more minutes, stirring occasionally.

Step 8.

Transfer potatoes to pot and add 1 quart vegetable stock and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt with the bay leaves. Heat over medium-high until rapidly simmering but not boiling, partially cover, and cook until potatoes are tender but not falling apart, 15–20 minutes.

Step 9.

Remove about 1.5 cups each of potatoes and stock, and add to a blender with the dairy free yogurt, until it’s smooth, creamy and fully incorporated.

Step 10.

Return leek mixture to pot and add your creamy potato mixture; cook until just starting to simmer again but be sure not to bring it to a boil (other wise the soup could break, and wont look at pretty - you put in the work, don’t spoil it now! lol). Remove from heat; taste and season with more salt if needed.

Step 11.

Ladle soup into bowls; spoon a generous amount of gremolata on top and stir in. Serve with reserved lemon wedges for squeezing over. Enjoy!!!!!