In small bowl, soak almonds in 1 cup water for at least 30 minutes or up to 8 hours. Drain almonds and remove skins. In blender, purée with 3 Tbsp water until smooth. Reserve purée, and rinse blender.

In large pot, add olive oil and sauté leek for 5 minutes, stirring frequently. Add white wine (if using) followed by broth, bay leaf, potatoes, parsley stems, and sorrel. Bring to a boil, reduce heat, and simmer for 15 minutes. Transfer to blender (or use immersion blender) and blend until smooth. Taste and add salt and pepper if desired.

To serve, divide soup among bowls and swirl 2 tsp almond cream into each serving. Garnish with remaining parsley leaves.