Looking for a warm and comforting soup to satisfy your taste buds? Look no further than our delightful Baked Potato Crab Soup! This creamy and flavorful soup is packed with tender chunks of crab, hearty potatoes, and a medley of aromatic vegetables. Indulge in the smooth and velvety texture, enhanced by a hint of tangy lemon and the subtle sweetness of corn. Our recipe offers two variations: a classic version made with a rich chicken broth and a luscious vegan option featuring a flavorful vegetable broth. Both variations promise an explosion of flavors that will tantalize your palate. Whether you're a seafood enthusiast or a vegetarian seeking a hearty and satisfying soup, our Baked Potato Crab Soup has something for everyone. Get ready to embark on a culinary journey with our two delectable recipes, carefully crafted to bring warmth and joy to your table.
Let's cook with our recipes!
CRAB SOUP
This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.
Provided by Jennifer Segal
Categories Soups
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
- Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
- Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
- Note: Lemon is really only necessary if not using the sherry.
Nutrition Facts : Calories 475, Fat 37 g, Carbohydrate 17 g, Protein 18 g, SaturatedFat 23 g, Sugar 11 g, Fiber 0 g, Sodium 580 mg, Cholesterol 167 mg
BAKED POTATO SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
CRAB-STUFFED POTATOES
Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.
Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
BAKED POTATO SOUP
If we're being honest, a baked potato isn't really about the potato. It's about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn't skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings - including potato skins - are added. It's potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it's plenty hearty all on its own).
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there's not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
- Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
- As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
- Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you'd like a smooth soup. (Mash with a potato masher if you'd like a chunkier soup.) Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 49 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 27 grams, Sodium 1664 milligrams, Sugar 22 grams, TransFat 1 gram
BAKED POTATOES WITH CRAB, JALAPEñO AND MINT
Mark Ladner, the chef at Del Posto in New York, serves pasta with crab, jalapeño and mint. Here the canvas is potato flesh instead, along with sour cream and butter and cheese. Pair with steak for an elegant take on the classic surf-and-turf dinner, or serve it on its own, with a green salad and a sharp white wine.
Provided by Sam Sifton
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
- Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
- While the potatoes are baking, lightly toss the crab meat in a bowl with the lemon juice, olive oil, shredded mint, diced jalapeño and sour cream.
- When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, salt and pepper and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet, top with the crab-meat mixture and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 25 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1142 milligrams, Sugar 3 grams, TransFat 0 grams
POTATO-CRAB CHOWDER
Make and share this Potato-Crab Chowder recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
- Add potato and saute 1 minute.
- Sprinkle in flour, cook for 1 minute stirring constantly.
- Add milk, pepper, nutmeg, corn and broth.
- Bring to a simmer over med heat stirring frequently.
- Cover and reduce heat to low for a 20 minute simmer.
- Stir in crab meat and parsley, cook 5 minutes.
- Serve or pour into crock pot on low or warm.
Nutrition Facts : Calories 274.2, Fat 8.2, SaturatedFat 4.6, Cholesterol 50.3, Sodium 446.4, Carbohydrate 36.8, Fiber 3.1, Sugar 3.8, Protein 16
BAKED POTATO CRAB SOUP
Steps:
- Saute onion with bacon and new potatoes. Cook until onion is starting to get soft, about 3-5 minutes. Add water and simmer until potatoes are tender, about another 5-10 minutes. Mix in mashed potatoes. Add half and half and milk until soup is desired consistency and heat through, being careful not to boil. Season with salt and pepper. Carefully stir in crab and 1 t. of the seafood seasoning. Garnish each serving with remaining seasoning, chives, and cheese. To add a special touch, hook crab claws over the edge of each bowl.
EASY BAKED POTATO SOUP
I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. -Julie Smithouser, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings., Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. , Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon.
Nutrition Facts : Calories 261 calories, Fat 16g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
POTATO CRAB CASSEROLE
I had some crabmeat and didn't want to do crab cakes, also had some O'Brien potatoes I needed to use, so I came up with this concoction.
Provided by mightyro_cooking4u
Categories Crab
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 12" skillet. Cook potatoes in oil for about 5 minutes.
- Combine mayonnaise,Creole seasoning, Old Bay in a bowl. Whisk until smooth.
- Add potatoes to mayo mixture, toss to combine. Add crab meat to potatoe mixture,toss lightly with a fork to combine.
- Spray a 8x8 inch dish with non-stick spray. Add mixture to dish, sprinkle bread crumbs on top and butter on top of bread crumbs.
- Bake at 350 degrees for 45 minutes, or until lightly browned.
Nutrition Facts : Calories 329.6, Fat 16, SaturatedFat 2.4, Cholesterol 41.9, Sodium 950.7, Carbohydrate 30.8, Fiber 2.3, Sugar 2.5, Protein 16.4
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Choose russet potatoes that are firm and free of blemishes, and use fresh crab meat for the best flavor.
- Don't overcook the potatoes: The potatoes should be cooked through but still slightly firm. Overcooked potatoes will become mushy and ruin the texture of the soup.
- Use a good quality crab stock or broth: This will add a lot of flavor to the soup. If you don't have crab stock or broth on hand, you can use chicken stock or broth instead.
- Don't be afraid to experiment with different vegetables: You can add any vegetables you like to this soup. Some good options include carrots, celery, onions, leeks, and corn.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a pinch of cayenne pepper for a little bit of heat.
Conclusion:
Baked potato crab soup is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover baked potatoes. With its creamy texture, flavorful broth, and tender crab meat, this soup is sure to be a hit with the whole family.
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