Recipe

Step 1: In a large soup pot, combine the onion, potato, artichokes, half of the parsley, basil, salt, pepper and stock. Simmer 20 minutes or until the artichokes and potato are cooked.

Step 2: Using a hand mixer, blend well. Stir in the milk and cream; simmer until heated through.

Step 3: Serve garnished with the remaining parsley.

Note: To make a low-fat version of this soup, use low-fat stock and skim milk and substitute table cream for low-fat sour cream.

Makes 4 to 6 servings