This potato almond soup -- smooth as velvet -- wants to wrap you in a hug

Potato soup is one of the warmest hugs your kitchen can offer, and it seems like a fine time to send forth a few. This recipe is inspired by the blond almond gazpachos of Spain, which are typically served chilled or at room temperature.

But this soup is pureed as smooth as velvet and served warm. It starts with an easy sheet pan roasting of the vegetables, and a quick hot soak for the nuts. The sleeper ingredient is garlic: There's enough to merit a mention in the recipe title. A splash of cider vinegar wakes up the mix. No broth or dairy is used, which is kind of great, because that gives the soup a few extra days of refrigerated shelf life. (I have kept this one on hand for five days, to no ill effect.)

It is also easy on the budget; it works with russet potatoes as well as yellow-fleshed ones. You could toss a handful of toasted almonds or croutons or pine nuts on top, or slurp the soup from a cup while you read a good book. Sighing now.

WARM POTATO ALMOND SOUP

MAKES: 2 to 4 servings (about 4 cups)

Ingredients

• 2 medium russet potatoes (12 ounces total)

• 4 large cloves garlic

• 1 medium yellow onion

• 2 tablespoons extra-virgin olive oil, plus more for serving

• 1 cup blanched/skinless almonds

• 2 cups water, or more as needed

• 2 tablespoons apple cider vinegar or white wine vinegar

• 2 sprigs fresh thyme, plus more leaves for garnish

• Kosher or sea salt

• Freshly ground black pepper

Steps

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil.

Peel the potatoes, cut into bite-size chunks, and place in a mixing bowl. Peel garlic cloves (to taste) and onion; coarsely chop the garlic and cut the onion into small chunks, placing them in the bowl too. Drizzle with the oil and toss to coat evenly. Spread the mixture on the baking sheet; roast for 15 to 20 minutes, until tender.

Meanwhile, combine the almonds and water in a small saucepan over medium-high heat. Bring to a boil, but do not let them boil over; cook for 2 minutes, then remove from the heat.

Scrape the roasted vegetable mixture into a blender, then pour in the almonds and their water, the vinegar, leaves from the thyme sprigs and a pinch each of salt and pepper.

Puree until very smooth, stopping to scrape down the jar, as needed. If the soup seems too thick, add up to 1/4th cup more water and pulse to incorporate. Taste, and season lightly with the salt and pepper, again pulsing to incorporate.

Divide among bowls, then scatter a few thyme leaves on top. Drizzle each portion with a little oil and serve hot.

Based on a Jamie Oliver recipe.

Nutrition | Calories: 360; Total Fat: 26 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 220 mg; Carbohydrates: 26 g; Dietary Fiber: 4 g; Sugars: 3 g; Protein: 10 g.