1 large Yellow Onion chopped
4 stalks Celery chopped
½ cup Parsley chopped
20 Baby Artichokes, rinsed and trimmed
3 cloves of garlic chopped
1 Tbsp. herb de provence
1 tsp. sea salt
3 cups water
½ cup white wine
1 can (10-¾ oz) cream of celery soup
1 can (10-¾ oz) cream of chicken soup
Place all the ingredients in a 6 quart crock pot.
Set crock pot on low setting and cook for 7 to 8 hours.
Turn crock pot off and with hand held blender, blend the soup until artichokes are well blended into soup.
Serve in bowls with a dollop of sour cream.