6 c. chicken stock
3 c. sliced potatoes
1 bunch green onion, chopped
2 (9 oz.) pkgs. frozen artichoke hearts, thawed
1 tsp. salt
1/4 tsp. red pepper
1 c. whipping cream

Bring chicken stock to a boil in saucepan. Add potatoes, onions, artichoke hearts, salt and red pepper. Cook for 8 to 10 minutes or until potatoes are tender. Puree in blender; strain. Pour into serving dish. Stir in whipping cream just before serving.

Serve hot or chilled. Garnish with sour cream and chopped green onion tops. NOTE: May substitute celery asparagus, mushrooms or carrots for artichokes.