Sweet Potato & Crab Soup
This sweet and savory soup is easy to prepare. You can use butternut squash or pumpkin instead of the sweet potatoes, depending on what you have on hand.
—Judy Armstrong, Prairieville, LA
Prep: 15 min. • Cook: 35 min. • Makes: 8 servings
- 4 Tbsp. butter, divided
- 2 medium leeks (white portion only), finely chopped
- 3 garlic cloves, minced
- 4 cups cubed peeled sweet potatoes (about 1 ½ lbs.)
- 1 tsp. salt, divided
- ½ tsp. ground cinnamon
- ½ tsp. cayenne pepper
- 5 cups vegetable stock
- 2 cups heavy whipping cream
- 4 tsp. fresh thyme leaves, divided
- 12 oz. lump crabmeat, drained
- Croutons, optional
- 1. In a Dutch oven, heat 2 Tbsp. butter over medium heat; saute leeks and garlic until the leeks are tender, 4-6 minutes.
- 2. Stir in sweet potatoes, ¾ tsp. salt, the 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. Stir in cream and 2 tsp. thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- 4. Meanwhile, in a large skillet, melt the remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top individual servings of soup with crab mixture and, if desired, croutons.
1 cup: 370 cal., 28g fat (18g sat. fat), 124mg chol., 994mg sod., 20g carb. (5g sugars, 3g fiber), 11g pro.
