Creamy Leek & Almond Soup

Prep Time
Cook Time
1h 5m
Ready In

"This is a Recipe from Spain. It can be made vegetarian friendly. From"

Original recipe yields 4 servings


  • Serving Size: 1 (653.3 g)
  • Calories 409.5
  • Total Fat - 13.2 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 59.6 mg
  • Sodium - 656.6 mg
  • Total Carbohydrate - 63.6 g
  • Dietary Fiber - 9 g
  • Sugars - 17.4 g
  • Protein - 12.8 g
  • Calcium - 284.2 mg
  • Iron - 4.6 mg
  • Vitamin C - 39.3 mg
  • Thiamin - 0.3 mg

Step 1

Heat a skillet to medium and add olive oil. Place the almonds in and saute until golden brown. Set aside.

Step 2

Next, add the leeks and onions and saute for 10 minutes.

Step 3

Add the potatoes. Add the broth of your choice and water if you need it. Salt and pepper to taste and cook on low heat for about 30 minutes.

Step 4

If you are using bacon as a topping, fry it in a skillet and set the bacon aside when it's done. If not using bacon, you can fry some leeks for the topping instead, or skip this step and use croutons.

Step 5

Mix the egg yolk and milk together. Put it into a blender. Slowly add the leek, onion, and potato mixture, and the almonds. Blend until it's a creamy consistency.

Step 6

Pour through a strainer with a spoon to rid the puree of the almond grit.

Step 7

Reheat until it's hot. Top with the items of your choosing.

Tips & Variations

No special items needed.



Made using leeks and potatoes grown in my backyard garden. Shopping as it is these days subbed with slivered almonds. Used vegetarian chicken cubes resulting in an excellent vegetarian recipe that is company worthy. Yes I enjoyed!

review by:
(19 Nov 2020)