Creamy leek and almond soup

3.50 from 2 votes

This creamy leek and almond soup recipe is the perfect soup to warm you up on a chilly day.

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: Spanish

Servings: servings

Calories: 385.43kcal

6 thin leeks cleaned and diced
2 small potatoes cut into matchsticks
2 small sweet onions diced
2 cups of cold whole milk
2 cups of chicken broth or vegetable broth to make the recipe vegetarian friendly
30 raw almonds
1 egg yolk optional
Bacon optional, omit for vegetarian version and substitute fried leeks or croutons if desired
Water
Extra virgin olive oil
Salt and pepper
Dash of cayenne if you are obsessed with a spicy kick like I am!

Coat a skillet with olive oil over medium heat and add the almonds.
Sauté until golden brown and reserve.
Add the onions and leeks to the same oil and sauté about 10 minutes.
Add the potato matchsticks and cover the vegetables with the broth and some extra water (if necessary).
Add salt and pepper and cook over a low heat for about 30 minutes.
Meanwhile, if using the bacon, fry on a medium heat rendering out the fat and then reserve on a paper towel.
Beat the egg yolks into the cold milk and add to the blender.
Slowly add in the leek/onion/potato mixture and almonds and beat until creamy.
For a super smooth soup, pass the puree through a strainer with a spoon (recommended because of the almond grit).
Reheat until hot and serve sprinkled with bacon bits