Creamy Leek & Almond Soup

How to make a Creamy Leek and Almond Soup.

Ingredients: 4 servings

  • 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


  • 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.
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