Makes 6 servings

1/3 cup unsalted butter
2 cups leeks, white part only -- minced
16 ounces frozen artichoke hearts -- minced
5 cups chicken broth -- unsalted
1/4 cup parmesan cheese -- grated
1/4 teaspoon salt -- to taste
1/4 teaspoon freshly ground white pepper -- to taste
1 pint cream

Heat the butter in a large saucepot, over a moderate flame add the leeks, heat and stir for 4-5 minutes.
Add the artichoke hearts, heat and stir for 2-3 minutes.
Add the chicken stock. Bring to a boil, reduce heat, and simmer for 30-35 minutes remove from heat and puree in a food processor or with a hand blender. Season to taste
with salt and pepper.
Add cream and heat without boiling.
Serve hot.

Yummy!