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Soak your raw almonds in hot salted water.
For your roasted potato garnish, heat oven to 400 degrees and dice your mini potatoes. Toss in oil, salt and nutritional yeast. Place on a greased baking sheet and roast for 20 minutes or until tender and crispy.
While your potatoes are roasting, work in almond prep. Drain and rinse your soaked almonds and soak them in the hottest water your tap can pour. Let them soak for a few minutes as watch as the skins begin to loosen.
Peel your potato. Boil in hot water on your stovetop until tender. Drain away water.
Add the boiled potato, almonds, liquid and spices to a Vitamix or large food processor. Blend until smooth and creamy. Add more liquid if a thinner soup is desired.
Quickly saute your onion and savory bits (tempeh bacon or vegan sausages) on the stove, set aside for garnish.
Pour soup as is or allow to simmer on the stove before serving. This soup can also easily be reheated in the microwave.
Garnish: crispy potatoes, savory bits with onion and something green. Serve warm.