ARTICHOKE SOUP (Last Supper)

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INGREDIENTS:
Yields: about 8 bowls
1/2 of a large onion
5 garlic cloves
3 Tbsp (45mL) Olive oil
3Tbsp of butter
2 14oz cans (792g) of artichoke hearts (NOT IN OIL)
1 large russet potato, peeled and cut into 1/2 inch cubes
1 Tbsp (20g) of salt (to taste)
2 tsp (15g) of pepper (to taste)
6 cups (1425mL) of chicken stalk
2 cups (475mL) of heavy cream

DIRECTIONS:
Add oil, butter, onion, and minced garlic to a pot. Sweat out onions and garlic for a few minutes./ Strain your artichoke hearts and then add them to your pot. Let cook for a few minutes.
Then add in your salt, pepper, and chicken stock. Bring your mixture to a boil and then reduce to a simmer. Let cook for 10-15 minutes.
Next add in your potatoes and heavy cream. Let cook for another 15 minutes or until the potatoes are fully cooked. Make sure to taste to make sure you don't need anymore seasoning.
Blend your soup using a blender or immersion blender.
Garnish with either a little olive oil, sour cream, or marscapone cheese.