Artichoke Vichyssoise

Ingredients

  • 1 baking potato, peeled and cubed (about 12 ounces)
  • 1 ½ cups half-and-half, divided
  • 3 tablespoons coarsely chopped fresh chives
  • 1 (9-ounce) package frozen artichoke hearts
  • 8 large green onions, trimmed and thinly sliced
  • 1 ½ cups milk
  • ¼ teaspoon freshly ground pepper
  • + 3 more ingredients
    • 2 cups vegetable broth
    • ¾ teaspoon salt
    • 1 (12-ounce) jar marinated artichoke hearts, drained and liquid reserved, if desired

1. Bring first 4 ingredients to a boil in a large nonreactive saucepan over high heat. Reduce heat, cover, and simmer 40 to 45 minutes or until tender.2. Puree until smooth in 2 batches in a food processor, adding 1/4 cup half-and-half and half the marinated artichoke hearts to each batch. Transf...

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