• 1 stick (1/2 cup) butter
• 6 fresh artichoke bottoms, uncooked and sliced
• 2/3 cup finely chopped white onions
• 1 leek, cleaned and diced (white part only)
• 1 clove garlic, minced
• 1 large baking potato, peeled and diced
• 1 quart water
• 2 1/4 tsp salt
• 1/4 tsp white pepper
• 1 cup (1/2 pint) whipping cream
• 2 Tbsp French brandy

1. Heat 3/4 stick of butter in a 3-qt. saucepan.
2. Saute the artichoke bottoms, onions, celery, leek, and garlic for 7-10 min. Add the diced potato, the quart of water, and the salt and pepper.
3. Cover the pot and simmer the soup for 20 min. or until the potatoes become very soft.
4. Add the whipping cream, the remaining 1/4 stick butter, and the French brandy.
5. Ladle the contents of the pot into a blender and liquify. You will have to do this in several batches, since there is more soup than will fit into the blender jar at one time.
6. Pour the liquified contents into a bowl until all the soup has been blended.
7. Pour the bowl of soup back in the pot, rewarm, and serve.

Serves 6-8.

(Cotton)