Susan’s Cream of Artichoke Soup

6 cups of chicken stock (canned stock is fine)
3 cups of thinly sliced peeled Irish potatoes
1 bunch of green onions, sliced-save tops
2 cans whole artichoke hearts-drained and squeezed dry
1 tablespoon of salt
¼ teaspoon of red pepper
1 cup of whipping cream (1 small carton, do NOT whip)
sour cream (optional)

Bring stock to boil. Add raw potatoes, onions, artichoke hearts, salt & pepper. Bring stock to boil again and cook until potatoes are tender (approximately 10 minutes). Remove from heat. Fill blender ½ full with mixture and puree. (Fill only ½ so mixture won’t squirt out the top.) Strain to remove strings. Stir in whipping cream. Either chill or heat to serve. Garnish with dollop of sour cream and chopped green onion tops.