First, halve the leek lengthwise, clean and cut into narrow strips.
Puree whipped cream, vegetable soup and 50 g of the flaked almonds to a fine cream. Roast the remaining almond flakes in a dry frying pan, stirring until golden. Cut the Gorgonzola into pieces.
Cook spaghetti in salted water until al dente.
In the meantime, prepare the sauce. Heat oil in a frying pan. Add the leeks, season with salt and stir-fry briefly. Add the almond sauce and cook the leeks for about 5 minutes at low temperature with the lid closed.
Add Gorgonzola and heat, stirring, until melted. Season with salt.
Mix the drained spaghetti with the sauce and serve sprinkled with pepper and toasted almond kernels.