2 tablespoons extra-virgin olive oil
2 small yellow/white onions-chopped (you could use leeks too)
1 clove garlic, minced
2 medium potatos, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed or 1 can artichokes (in water) drained
4 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 block softened cream cheese (regular or reduced fat)
2 tablespoons chopped chives or scallions, for garnish

Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper.

Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender 1/2 way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup.

Sprinkle with a little chopped chives or scallion and serve!

Submitted by: Elizabeth Bourne