Creamy Asparagus Soup

1 medium potato, peeled, diced
1 celery rib, chopped
1 medium onion, chopped
5 green onions, chopped
1/4 c. butter or margarine
1 medium carrot, chopped
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 (49 1/2 oz.) can chicken broth
1 lb. fresh asparagus, trimmed, cut in 2” pieces
1/2 c. half-and-half cream
1 c. (8 oz) sour cream
2 bacon strips, cooked and crumbled
Additional sour cream
Asparagus tips, optional

In Dutch oven or soup kettle saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. Graudally add broth. Bring to boil; cook and stir for 2 minutes. Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm. In blender puree vegetable mixture in small batches until smooth. Pour into large bowl; stir in cream and sour cream until smooth. Serve warm, or cover and refrigerate for at least two hours and serve chilled. Garnish with bacon, sour cream and asparagus tips if desired. 8-10 servings.