Leek & Potato Soup With Melted Leeks In Ash & Marcona Almonds

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1 whole leek, including the root

Extra virgin olive oil to taste

Salt to taste

For the vegetable stock

2 carrots, cut into medium dice

1 whole leek, washed well and cut into medium dice

1/2 onion, cut into medium dice

1 fennel branch, cut into medium dice

2 fresh thyme sprigs

1 fresh bay leaf

2 parsley sprigs

1 garlic clove

1 shallot, peeled

1 cup dry white wine

8 cups water

5 ounces unsalted butter

1/2 cup thinly sliced white onion,

3 cups washed, thinly sliced leeks (white part only)

1 tablespoon salt

1 russet potato, peeled and thinly sliced

5 cups vegetable stock (from above) + more as needed

1/2 cup Marcona almonds, crushed, for garnish (see Note)

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