Usually, I cook on Friday, Saturday and Sunday nights, but lately, Thursday nights have become have a glass of wine and make soup night. Last week it was Mushroom and Barley, last night, Potato Soup with Fried Almonds & Garlic. This wonderful recipe is from one of my new favorite cookbooks, The New Spanish Table by Anya von Bremzen and I have to say, this soup is really, really good. So go make some!

The stock I used was from the chicken bones leftover from the most recent meal of Spanish Lemon Chicken with Honey and Saffron, which I can’t recommend enough. Make the chicken, save all the bones afterward, make stock and then make this soup. I had made the stock about a month ago and then stored it in the freezer. Defrosted it about a day and a half before I made the soup.

I added a little . . . → Read More: Spanish Potato Soup with Fried Almonds & Garlic