1/4 c. sliced or slivered almonds
2 tbsp. butter
10 oz. can condensed cream of potato soup
1/2 pt. half and half cream
1 c. chicken bouillon
1/2 tsp. nutmeg
1/8 tsp. mace

Cook almonds in butter till lightly brown. Place almonds and potato soup in food processor and process until smooth. Place almond mixture, cream and chicken stock (bouillon) in saucepan and heat gently, stirring constantly until dissolved. Thin with milk if desired. Refrigerate if desired. Ten minutes before serving, heat covered over low heat (DON'T BOIL). Garnish with parsley or toasted almonds.