Creamy Artichoke Soup and Baguettes

we were looking though the "Sunday Soup" cookbook on this Sunday morning.  it's very simply to prepare and what a better way to prepare this by making baguettes!
By Betty Rosbottom.

• 2 lbs. artichoke hearts
• 4 tablespoons unsalted butter
• 4 cups chicken broth
• 2 cup chopped leeks, white and light green only
• Kosher salt and freshly ground pepper to taste
• 1cup heavy cream
• grated Parmigiano-Reggiano cheese

Saute the artichokes with the butter, leeks, and salt and pepper.  then add the chicken broth after 20 min.

Bring to a boil, reduce heat to medium-low, and simmer stirring occasionally, for 1 hour.

with a hand blender, puree the soup.  pour in the heavy cream.  continue to simmer for 15 min. Ladle soup into 6 bowls.