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.