1 stick butter 6 fresh artichoke bottoms, uncooked and sliced 2/3 cup finely chopped white onion 1 1/2 stalk celery, finaly chopped 1 leek (white part only), cleaned and diced 1 clove garlic, mashed and minced 1 large baking...

• 1 stick butter
• 6 fresh artichoke bottoms, uncooked and sliced
• 2/3 cup finely chopped white onion
• 1 1/2 stalk celery, finaly chopped
• 1 leek (white part only), cleaned and diced
• 1 clove garlic, mashed and minced
• 1 large baking potato, peeled and diced
• 1 quart water or chicken stock
• 2 1/4 tsp salt
• 1/4 tsp white pepper
• 1 cup whipping cream
• 2 TBS brandy
• Curley leaf parsley, for garnish

1. Heat 3/4 stick of butter into 3 qt saucepan
2. Saute artichoke bottoms, onions, celery, leek, and garlic for 7-10 minutes
3. Add diced potato, water or stock, and salt and pepper
4. Cover pot and simmer for 20 minutes until potatoes become very soft
5. Add whipping cream, remaining butter, and brandy
6. Ladle contents into a blender or processor and liquefy a batch at a time
7. Return to pot, rewarm and serve
8. Garnish with curley leaf parsley

Serves 6-8