Artichoke Vichyssoise

• 1 (9-ounce) package frozen artichoke hearts
• 1 baking potato, peeled and cubed (about 12 ounces)
• 8 large green onions, trimmed and thinly sliced
• 2 cups vegetable broth
• 1 1/2 cups half-and-half, divided
• 1 (12-ounce) jar marinated artichoke hearts, drained and liquid reserved, if desired
• 1 1/2 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons coarsely chopped fresh chives

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. Transfer each batch to a large nonreactive pitcher.
3. Stir in remaining 1 cup half-and-half, milk, salt, and pepper. For extra tartness, if desired, stir in 1 to 2 tablespoons reserved artichoke liquid. Cover and chill at least 2 hours before serving.
4. Whisk well, ladle into chilled soup bowls, and sprinkle with chopped chives.

baking potato, green onions, vegetable broth, hearts, milk, salt, freshly ground pepper, fresh chives

Taken from www.myrecipes.com/recipe/artichoke-vichyssoise (may not work)