Wash the leeks carefully and trim 1 inch off the tops. Chop off the green parts of the leak and finely chop, and simmer it on low heat in 3 cups of water for 60 minutes. Blend the leek greens and remaining water with the almond milk and set aside. Now simmer the chopped white part of the leeks and potatoes in additional 2 cups of water for 15 minutes until tender. Blend the leek whites and potatoes with all the other ingredients. Add this mixture to the greens mixture in a medium soup bowl and stir.