Cream of Crab Soup (with Potato Soup)

Cream of Crab Soup (with Potato Soup): Submitted by: Vickie | Date Added: 21 Oct 2015 Ingredients:

1-lb crab meat, picked to remove shell, rinsed and drained
1 stick butter, melted
1 small onion, chopped
1 can cream of potato soup
1/2 c heavy cream
1/2 gallon whole milk
2-3 T dry sherry (optional)
Tabasco sauce
salt & pepper to taste
Old Bay to taste
2 T corn starch

Cooking Instructions:

1. Melt butter in a large pot; add onion and saute until tender. Once tender, combine cornstarch for thickening.
2. Add crab, cream, milk, and potato soup, sherry, 12 drops of Tabasco. Add salt, pepper and Old Bay to taste. Mix well and heat on low so that milk does not curdle. Simmer about 30 minutes, stirring periodically.

(Cook's note: Before adding the soup, I prefer to mash up most of the potatoes. Potato soup adds flavor and thickening but I want it tasting like crab soup, not potato soup! I have also added cream of celery soup and shrimp to this base. I always add sherry. Be sure you use a good quality. Buy it from the liquor store instead of the grocery store style cooking sherry! V)