Jan's Cream of Asparagus Soup for the Crock Pot

Recipe by papergoddess
READY IN: 7hrs 15mins




  • Break off and discard the tough, thick end of each asparagus spear.
  • Chop the spears into 1/4-inch slices and add to the crock pot along with all remaining ingredients down to and including the white pepper.
  • Add water to within 1 inch of the top of the crock pot.
  • Cover the crock pot and cook on high for 6-7 hours.
  • About two hours before serving, use a slotted spoon to remove most of the vegetables to a blender.
  • Use a ladle to add some of the liquid from the crock pot to the blender.
  • Puree the mixture and add back in to the crock pot.
  • Repeat once or twice more as necessary (you can leave some of the pieces in the crock pot for effect.) Add approximately 1 cup of the half-and-half to the crock pot.
  • Add the corn starch to the remaining half-and-half in the carton.
  • Close the carton well and shake vigorously.
  • Add the mixture to the crock pot.
  • Continue to cook on high for 1 hour, stirring occasionally.
  • Serve in bowls with a dollop of sour cream and chopped chives sprinkled on the sour cream.