Creamy Crab Soup

Name: Creamy Crab Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 4 tablespoons butter, divided; 2 leeks, thoroughly washed, white portions only, finely chopped; 3 cloves garlic, minced; 4 cups sweet potatoes, peeled and cubed; 1 teaspoon salt, divided; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 5 cups vegetable stock; 2 cups heavy cream; 4 teaspoons fresh thyme leaves, divided, plus more, to taste, for garnish; 2 (6-ounce) cans lump crabmeat, drained and picked-through; croutons, optional, to taste, homemade or store-bought, for garnish

Seafood Healthy Stove-Top

Time: 45 minutes

Yield: 8 servings

About

A little bit of Southern comfort food never hurts, right? Certainly, it doesn't get much more nurturing or nourishing than Creamy Crab Soup! It's absolutely savory, with plenty of floating islands of sweet and succulent crab swimming in a creamy broth sea with tender sweet potatoes. Delicately seasoned and undoubtedly delicious, Creamy Crab Soup will make sure you aren't feeling crabby afterwards!

Ingredients

4 tablespoons butter, divided
2 leeks, thoroughly washed, white portions only, finely chopped
3 cloves garlic, minced
4 cups sweet potatoes, peeled and cubed
1 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
5 cups vegetable stock
2 cups heavy cream
4 teaspoons fresh thyme leaves, divided, plus more, to taste, for garnish
2 (6-ounce) cans lump crabmeat, drained and picked-through
croutons, optional, to taste, homemade or store-bought, for garnish

Directions

Step 1 -In a large Dutch oven over medium heat, melt 2 tablespoons of the butter.

Step 2 -Add the leeks and the garlic to the melted butter and cook, while stirring, until the leeks are tender, about 4-6 minutes.

Step 3 -Add the sweet potatoes, 3/4 teaspoon of the salt, the cinnamon, the cayenne, and the vegetable stock to the Dutch oven and stir to combine.

Step 4 -Bring the soup mixture to a boil.

Step 5 -Reduce the heat to medium-low and cover the Dutch oven.

Step 6 -Allow the soup to simmer until the potatoes are tender, about 15-20 minutes.

Step 7 -Using an immersion blender, carefully purée the soup mixture until it is smooth.

Step 8 -Add the heavy cream and 2 teaspoons of the thyme to the soup mixture and bring it to a boil.

Step 9 -Reduce the heat to low and allow the soup to simmer, uncovered, until thickened, about 5 minutes.

Step 10 -In a large skillet over medium heat, melt the remaining butter.

Step 11 -Add the lump crabmeat, the remaining salt, and 2 teaspoons of the remaining thyme to the melted butter and cook, while stirring gently, until the crab is heated through, about 5 minutes.

Step 12 -Using a ladle, evenly add the soup mixture to the intended serving bowls.

Step 13 -Top each serving bowl with an even amount of the crab mixture.

Step 14 -Serve topped with the croutons and the extra thyme.

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