4all purpose potatoes, peeled and cut into ½-inch pieces
1can(about 14 ounces) artichoke hearts, drained well and chopped
4-½cupschicken broth or vegetable broth
¼teaspoonground black pepper
1-2tablespoonslemon juice, optional at the end
Ideal Slow Cooker Size: 4-Quart.
Combine the potatoes, onion, artichoke hearts, broth, bay leaf and pepper in the slow cooker.
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, or until the potatoes are very tender.
Puree the soup in batches in the food processor or blender. Or use a hand held immersion blender.
Return mixture to the slow cooker if you used a blender/food processor. Add the half-and-half and continue to cook until heated, 5 to 10 minutes more.
Taste and add salt and pepper to taste. If you feel the soup needs some brightness, stir in fresh lemon juice to taste. (We didn't think it needed it.)
I stirred in a half cup of fat free half-and-half at the end, but feel free to substitute your dairy or nondairy milk/cream of choice.To spice things up, you might want to consider one of the following stir-ins or toppings: