Creamy Crab Soup

Step 1 -In a large Dutch oven over medium heat, melt 2 tablespoons of the butter.

Step 2 -Add the leeks and the garlic to the melted butter and cook, while stirring, until the leeks are tender, about 4-6 minutes.

Step 3 -Add the sweet potatoes, 3/4 teaspoon of the salt, the cinnamon, the cayenne, and the vegetable stock to the Dutch oven and stir to combine.

Step 4 -Bring the soup mixture to a boil.

Step 5 -Reduce the heat to medium-low and cover the Dutch oven.

Step 6 -Allow the soup to simmer until the potatoes are tender, about 15-20 minutes.

Step 7 -Using an immersion blender, carefully purée the soup mixture until it is smooth.

Step 8 -Add the heavy cream and 2 teaspoons of the thyme to the soup mixture and bring it to a boil.

Step 9 -Reduce the heat to low and allow the soup to simmer, uncovered, until thickened, about 5 minutes.

Step 10 -In a large skillet over medium heat, melt the remaining butter.

Step 11 -Add the lump crabmeat, the remaining salt, and 2 teaspoons of the remaining thyme to the melted butter and cook, while stirring gently, until the crab is heated through, about 5 minutes.

Step 12 -Using a ladle, evenly add the soup mixture to the intended serving bowls.

Step 13 -Top each serving bowl with an even amount of the crab mixture.

Step 14 -Serve topped with the croutons and the extra thyme.