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Ingredients

How to make it

  • Roughly chop all vegetables, prepare chicken stock if using powder, and measure out all ingredients (it saves you from scrambling between steps.
  • in a large sauce pan, or small stock pot, heat the olive oil. When heated, saute onions and garlic. Add leeks after about 1 minute.
  • place chopped potatoes on top of onions and leeks, chicken stock, pepper, salt and parsley. Cover and simmer until potatoes are tender, but not mushy - you don't want to overcook them, or the soup will end up gluey. Remove from heat.
  • Using a hand blender or tabletop blender, blend until everything is just pureed. Again, if you over-puree, the soup will end up gluey. Return to low heat. Add cream/milk, and almonds if desired, stir and heat through.
  • Taste and adjust salt and pepper as desired.
  • Serve hot with a dinner roll or other fresh bread.

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