Sweet Potato and Crab Soup
This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. —Judy Armstrong, Prairieville, Louisiana
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
Reviews
Wonderful, decadent recipe. We thoroughly enjoyed it. Did not make any changes.
This soup is DEFINITELY restaurant worthy!! The texture, the spices, everything about it is perfect! Think I will try chunks of cooked lobster next time for a special treat.
When I first read the name, I was skeptical on how it could come together. I did omit the thyme and I stirred the crab meat right into it. Cut the recipe in half for the two of us giving us each two bowls. Was very simple to make and has a flavor making you want more. The cinnamon and cayenne pepper play very well off each other. Will definitely make this again, but a whole batch so I have some for later.