Artichoke Vichyssoise

Ingredients

• 12 ounces baking potato cubed peeled
• 3 tablespoons chives fresh coarsely chopped
• 9 ounce artichoke hearts frozen
• 8 large green onions trimmed thinly sliced
• 1.5 cups half-and-half divided
• 12 ounce marinated artichoke hearts drained
• 1.5 cups milk 
• 0.3 teaspoon pepper freshly ground
• 0.8 teaspoon salt 
• 2 cups vegetable broth 

Equipment

• food processor
• bowl
• sauce pan
• ladle
• whisk

Directions

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.
3. Transfer each batch to a large nonreactive pitcher.
4. 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.
5. Whisk well, ladle into chilled soup bowls, and sprinkle with chopped chives.