Sweet Potato and Crab Soup

From McGough's Recipes
Prep Cook
15 Min 35 Min

Ingredients

  • 4 tablespoons butter, divided
  • 2 medium leeks (white portion only), finely chopped
  • 3 garlic cloves, minced
  • 4 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 5 cups vegetable stock
  • 2 cups heavy whipping cream
  • 4 teaspoons fresh thyme leaves, divided
  • 12 ounces lump crabmeat, drained
  • Croutons, optional

Directions

  1. In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes.
  2. Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.
  3. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan.
  4. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
  5. Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine.
  6. Top servings with crab mixture and, if desired, croutons.

Link to recipe