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Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 leeks (white part only), washed well and thinly sliced
  • 2 large cloves garlic, minced
  • 3 small yukon gold potatoes, diced (peeled or unpeeled)
  • hearts from 6 fresh artichokes* (or 8-ounce frozen or canned artichoke hearts, rinsed)
  • 4 cups chicken stock (or vegetable stock)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup heavy cream (or cream fraiche) (plus more for garnish)
  • scallions or chives (for garnish)
  • Cook Mode Prevent your screen from going dark
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