Ingredients
1 cup butter
2 cups finely chopped onion
3 celery ribs, sliced
1 leek, chopped (greens okay)
1/2 cup flour
12 cups chicken broth or stock
8 (6 ounce) jars marinated artichoke hearts. (Do not drain)
2 large potato, peeled, halved
1 1/2 cups broccoli florets
1 1/4 cups half-half
Preparation
In a soup pot, melt butter. Saute onions until translucent. Add celery & leek. Over medium heat, cook 10 minutes. With wooden spoon blend in flour. Cook 2 minutes. Gradually stir in broth. Bring mixture to a boil. Add artichoke hearts, potato & broccoli. Turn heat to low. Stirring occasionally, simmer 2 hours.In a blender, puree mixture in batches. Pour pureed mixture back into soup pot. Reheat. Stir in half & half. Heat through. Do not boil.
