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Finely mince dark green parts of leeks and combine in a bowl with toasted nuts, ¼ cup olive oil. Season with sea salt.
Heat butter in a large pot over medium high heat. Add leeks, potatoes, and a large pinch of sea salt and pepper. Sauté 10 minutes, until golden brown. Add garlic and cook 2-3 minutes more. Add broth and simmer 10-15 minutes, until potatoes are fully cooked. Stir in chard and cook for another minute or so.
Use an immersion blender or transfer soup to blender and purée in batches until completely smooth. Transfer puréed soup back to pot and season with sea salt and pepper,n to taste. Divide between bowls and drizzle with chopped nuts and leek mixture.