Recipe Background
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!
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
- In a large Dutch oven over medium heat, melt 2 tablespoons of the butter.
- Add the leeks and the garlic to the melted butter and cook, while stirring, until the leeks are tender, about 4-6 minutes.
- 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.
- Bring the soup mixture to a boil.
- Reduce the heat to medium-low and cover the Dutch oven.
- Allow the soup to simmer until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, carefully purée the soup mixture until it is smooth.
- Add the heavy cream and 2 teaspoons of the thyme to the soup mixture and bring it to a boil.
- Reduce the heat to low and allow the soup to simmer, uncovered, until thickened, about 5 minutes.
- In a large skillet over medium heat, melt the remaining butter.
- 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.
- Using a ladle, evenly add the soup mixture to the intended serving bowls.
- Top each serving bowl with an even amount of the crab mixture.
- Serve topped with the croutons and the extra thyme.
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