1 pound asparagus, woody ends snapped off and spears chopped
1 pound new potatoes, sliced
1 onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup heavy cream
In the slow cooker, combine the asparagus, potatoes, onion, garlic, broth, salt, and pepper.
Cover the slow cooker and cook on low for 6 hours or on high for 3 hours.
Using an immersion blender or in batches in a countertop blender, puree the soup.
Return the soup to the slow cooker, if needed, and continue to heat on high f to bring it back up to temperature, 5 to 10 minutes. Stir in the cream.
Serve hot.