Asparagus Soup

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.