2 1/2 pounds gold potatoes

1 wuart chicken stock (or vegetable)

1 jar (33 ounxwa) artichoke hearts packed in oil and water

1 teaspoon salt

1/3 cup lemon juice

1 tablespoon dried dill

1/2 cup cream

Cut potatoes into bite-sized pieces.  In a large saucepan, bring chicken stock to a boil and add potatoes.  Broil about 12 minutes, or until tender. 

Meanwhile, drain artichoke hearts (do not rinse) and puree in a food processor.  Stir into potatoes.  Add salt, lemon, dill and cream.  Mix well and simmer for a minute or two.  If you want your soup a little thinner, you can add milk or more stock.  Serves 4 - 6.