2 pounds fresh asparagus
5 cups chicken broth
4 scallions, chopped
2 russet potatoes, peeled and cubed
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper
sour cream
Snap off the tough ends of the asparagus. Cut asparagus into 1 inch pieces. Combine asparagus, broth, scallions and potatoes in crockpot. Cover; cook on low for 6 to 7 hours. Puree mixture in batches. Return to crockpot. Increase heat to high and season to taste. Heat for 30 minutes. Serve hot with sour cream as a garnish.
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