Ingredients

• 1 (10.5-ounce) can condensed cream of celery soup
• 1 (12-ounce) can low-sodium chicken broth
• 1 (12-ounce) jar water-packed artichoke hearts
• 1 pinch cayenne pepper
• 1/2 cup cream
• Salt and pepper

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Instructions

1. In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.