Melt butter in a wider pan and then add in garlic and onion.
Gradually add in artichokes, potato, Vegeta Gourmet Stock Powder and water.
Cook on mild heat, for approximately 30 minutes, or until the artichokes soften up.
Remove the vegetables from the water they were cooked in (ensure that you save the water). Then place in an electric blender, adding a few tablespoons of water. Chop the vegetables then drain so that any chunks are separated.
Return the strained mixture to the water in which the vegetables were cooked in.
Add a few more tablespoons of water, Vegeta Gourmet Stock Powder, cream, lemon juice and stir.
Cook for a few minutes to combine the flavours.
Serve sprinkled with almonds.
This cream soup can also be served with dried bread cubes.