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To make the soup, in a large pot over medium-low, melt the butter. Stir in the leeks and 1 teaspoon salt, then cover and cook, stirring occasionally, until the leeks are softened and lightly browned, about 20 minutes.
Add the potatoes, garlic, bay, thyme and ½ teaspoon each salt and pepper, followed by 7 cups water. Bring to a simmer over medium-high, then reduce to medium-low, cover and cook, stirring occasionally, until the potatoes fall apart when pressed with a fork, 25 to 30 minutes. Remove from the heat and cool, uncovered, for 10 minutes.
Using tongs, remove the garlic head and, holding it cut side down, squeeze the cloves into the soup. Remove and discard the thyme sprigs and bay. Using a blender and working in batches to avoid filling the jar more than two-thirds full, puree the soup until smooth, about 1 minute; add each batch to a large saucepan. Set over medium and heat the soup, stirring, until hot, about 5 minutes. Stir in the lemon juice, then taste and season with salt.