Melt the butter in a large pan, add the onion and potato and cook over a very low heat for 5 mins.
Add the stock, bring to the boil, then reduce the heat and simmer for 15 mins or until the potato is cooked.
Add the courgettes, bring back to the boil and simmer for 10 mins.
As soon as the courgettes are cooked, remove the pan from the heat and stir in the almonds, cream and milk.
Puree in a blender, then reheat gently and season to taste.
Serve topped with a few toasted flaked almonds and a swirl of cream.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.