Leek Soup with Roasted Almonds

Ingredients:

• 1 leek
• 300 g (10,5 oz) potatoes
• 1 litre (0,2 galon) of vegetable boullion (1 boullion cube)
• 100 g (3,5 oz) almondflakes 
• 36% cream
• 2 spoons of butter
• salt, pepper, sugar

1. Peel potatoes next  boil and cool down.
2. Bring water to the boil and put boullion cube. Dissolve and cook for 2 mins.
3. Cut leek (white parts) into stripes and fry on butter with cooked potatoes.
4. Put leek and potatoes into the boullion. Blend to get velvet consistence.
5. Add cream, pinch of salt, pepper and little sugar and mix.
6. Roast almonds with butter on a frying pan.
7. Serve in deep plate or bowl. Sprinkle with roasted almonds.