1 lb. artichokes
1 lb. potatoes
1 medium onion
2 cloves garlic, minced
4 c. water
2 Tbsp. butter
2 c. milk
salt and pepper to taste

Peel, wash, and chop the artichokes, potatoes, garlic, and onion. Cook them until tender in 4 cups of water with the butter and seasoning. When the vegetables are tender put them through a strainer. Return the liquid to the saucepan, add the milk, and boil the soup again. Add water if the soup is too thick.

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