Instructions: Saute the onions, carrots and celery in the butter in a stockpot until tender.

Stir in the flour and cornstarch. Add the chicken broth and milk

Cook over medium heat until the mixture begins to boil and thicken, stirring frequently; reduce heat.

Add the cheese and pepper. Simmer until the cheese is melted, stirring frequently.

Stir in the artichoke hearts and salt.

Ladle the warm soup into soup bowls.

Note:
We have customers who will drop everything when they know Ive made this for our soup of the day. It has a wonderful velvety texture.

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