Chilled Avocado/Artichoke Soup

3 Tbsp. Butter
2 medium leeks (white and very light green parts only), cut into 1/4 inch rounds
1 medium boiling potato, peeled and cubed
1 medium onion, thinly sliced
1 clove garlic, minced
6 frozen large artichoke hearts, thawed and quartered-or use one can of artichoke hearts, drained
6 c. (or more) chicken stock-preferably homemade
2 medium avocados, peeled
1 c. whipping cream
Salt and pepper
Avocado slices or cubes for garnish (you’ll need another avocado)

Melt butter in heavy, large pot over mediumlow heat. Add leeks, onion, potato and garlic and cook until leeds and onion soften, stirring occasionally, 10 to 15 minutes. Add artichoke quarters and stock and bring to boil. Reduce heat, cover and simmer until artichokes are tender, stirring occasionally, 15 minutes. Cool slightly.

Transfer artichoke mixture to blender or processor. Add avocado pulp and cream and process until pureed and smooth, adding more stock if thinner consistency is desired. Season with salt and pepper. Cover and refrigerate until cold. Garnish with avocado slices and serve. Makes 6 to 8 servings.