Creamy Potato Leek and Parsley Bisque

This soup is the most smooth, creamy, and satisfying potato soup you will ever have. And the best part is........there is not a drop of cream, milk or butter in it! It is so simple and quick to throw together. If you have a pot and a blender then you have all the equipment you need to make this. It is pretty dang cheap to make too. I promise you won't be disappointed.

Creamy Potato Leek and Parsley Bisque

1 Cup of raw almonds or cashews

5 cups vegetable or chicken broth (I use chicken broth)

1 pound red skinned potatoes, unpeeled and cut into 1/2 inch cubes

2 medium leeks sliced and thoroughly washed

1 cup finely chopped fresh parsley

1 tsp. fresh lemon juice

1 tsp. fine sea salt

freshly ground pepper

Blanch almonds in boiling water for 30 seconds. Drain, and plunge the almonds into cold water. Drain and squeeze the almonds between your fingertips to remove skins. Put the blanched almonds and 1 cup of the broth in a blender and blend until smooth. About 1 minute. In a large pot, combine potatoes, leeks and the remaining 4 cups of broth and bring to a simmer over medium heat. Cover and boil until potatoes are tender, about 10-15 minutes. Stir the blanched almond mixture, parsley, lemon juice, salt and pepper into the soup. Bring to a simmer and cook stirring often, until thickened, about two minutes. Transfer soup to a food processor or blender and process until smooth. Season with additional salt and pepper to taste.