Simple Crab Soup

• 2 tablespoons butter
• 2 medium red bliss or other waxy potatoes, cut into 1/2-inch dice
• 1 teaspoon black pepper
• 2 tablespoons Old Bay seasoning, or as needed
• Salt
• 3 1/2 cups beef or vegetable stock, or as needed
• 2 tablespoons lemon juice, or as needed
• 1/2 cup dry white wine
• 2 large tomatoes, peeled and cut into 1/2-inch dice
• 1 pound claw crab meat, picked over and any cartilage discarded
• Saltines, for serving

1. In a large, deep pot over medium-low heat, melt the butter.
2. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt.
3. Cook, stirring occasionally, for 2 to 3 minutes.
4. Add 3 1/2 cups stock and bring to a boil.
5. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes.
6. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
7. Just before serving, add the crab and simmer just until thoroughly heated.
8. If the soup seems too thick, add more stock as desired.
9. Adjust the seasonings, adding salt, lemon or Old Bay to taste.
10. Serve hot, with crackers.

butter, red bliss, black pepper, bay seasoning, salt, beef, lemon juice, white wine, tomatoes, crab meat, saltines

Taken from cooking.nytimes.com/recipes/12576 (may not work)