Pepper Jack Crab Soup

Submitted by Winktronic

"A restaurant near my house makes this soup daily, and I've never seen anything remotely close to this recipe anywhere else. I've been tweaking this and think I have it just about right."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 8 bowls
• Serves: 6-8

ingredients

• 236.59 ml raw potatoes, diced into small cubes
• 236.59 ml celery, chopped
• 473.18 ml water
• 118.29 ml butter
• 1 medium onion, chopped
• 59.14 ml flour
• 236.59 ml milk, warm
• 170.09 g crab, don't drain
• 340.19 g monterey jack pepper cheese, shredded
• 453.59 g imitation crabmeat

directions

1. In 2 quart saucepan, combine potatoes, celery and water. Bring to boil. Lower heat and simmer for 15 minutes.
2. Meanwhile, melt butter in a large soup pot. Add onion and simmer for 5 minutes. Onions should be translucent but not browned. Add flour and stir until smooth and thick.
3. Slowly stir in milk and crab juice from the can.
4. Add cooked potatoes, celery and watery to the pot. Boil for one minute.
5. Slowly add cheese, crab, and imitation crab.
6. Salt and pepper to taste.
7. Serve with warm crusty bread.