Step 1

In a medium saucepan, combine 2 tablespoons oil and the almonds. Place the pan over medium and cook, stirring occasionally, until lightly browned, about 3 minutes. Using a slotted spoon, transfer the almonds to a small bowl; set aside.

Step 2

To the oil remaining in the pan, stir in the potatoes, onion, garlic, and ½ teaspoon each salt and pepper. Cover and cook over medium, stirring occasionally, until the potatoes begin to soften, about 10 minutes.

Step 3

Add half of the almonds, the broth and 1 cup water; bring to a simmer over medium-high. Cover, reduce to medium and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 20 minutes. Remove from the heat and cool, uncovered, for about 5 minutes.

Step 4

Stir the parsley into the soup base. Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree the mixture until smooth. Return the soup to the pot and warm over low, stirring, until heated through. Stir in the lemon juice, then taste and season with salt and pepper. Serve sprinkled with additional parsley and the remaining almonds and drizzled with additional oil.