Crockpot Asparagus Soup
Ingredients

• 2 pounds fresh asparagus, woody ends snapped or cut off
• 5 cups chicken broth
• 6 green onions, finely chopped
• 2 cups cubed peeled baking potatoes (1/2-inch cubes)
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon freshly ground pepper
• chopped fresh parsley, for garnish, if desired

Directions
Rinse asparagus spears; cut into 1-inch lengths. If desired, reserve a few small asparagus tips to microwave or steam for a garnish for each serving. In 3 1/2 to 5-quart crockpot combine asparagus with the broth, green onions, and potatoes. Cover and cook LOW for 5 to 7 hours, until the potatoes are tender. Increase temperature setting to HIGH. With a blender or food processor, puree the vegetable solids in batches, with a little of the cooking liquid, until somewhat smooth. Return to the liquid remaining in the slow cooker. Stir in the seasoned salt and pepper, tasting and adjusting amount of seasoning to taste. Cover and cook on high 30 minutes longer. Serve garnished with a few cooked asparagus tips or fresh parsley, if desired. A swirl of pureed roasted red pepper with sour cream would make a nice garnish for this soup, also. Makes about 4 servings