Ingredients

1. 1 large Idaho potato 3 tablespoons peanut oil
2. 1/2 cup coarsely chopped onion
3. 1/2 cup coarsely chopped celery
4. 1/2 cup coarsely chopped green bell pepper
5. 1/4 cup coarsely chopped carrot
6. 3 tablespoons finely chopped country ham or prosciutto
7. 1 pound small shrimp, unpeeled
8. 3 tablespoons coarsely chopped unsalted roasted peanuts
9. 3 tablespoons chopped parsley
10. 1 tablespoon chopped garlic
11. 1 tablespoon kosher salt
12. 2 1/2 teaspoons Old Bay Seasoning
13. 1 bay leaf
14. 2 quarts fish stock, chicken stock or canned low-sodium chicken broth
15. 1 1/2 quarts milk
16. 1/4 cup cornstarch mixed with 1/4 cup water
17. 1 pound fresh spinach, large stems discarded, leaves finely chopped
18. 1 pound lump crabmeat, picked over
19. 10 Country Ham Croutons

Directions

1. Preheat the oven to 400°. Prick the potato all over and bake for about 40 minutes, or until tender. Let the potato cool slightly, then peel and coarsely grate enough to yield 1 cup; eat the rest.
2. Heat the peanut oil in a large stockpot. Add the onion, celery, green bell pepper, carrot and ham and sauté over moderately high heat until the vegetables are wilted, 4 to 5 minutes. Add the shrimp, peanuts, parsley, garlic, salt, Old Bay Seasoning and bay leaf and sauté for 3 more minutes. Add the grated potato, fish stock and milk and bring just to a boil. Whisk in the cornstarch mixture and return to a boil. Lower the heat and simmer for 40 minutes. Discard the bay leaf and let the soup cool for 20 minutes. 
3. Working in batches, puree the soup with the spinach leaves in a blender or food processor until smooth. Strain the pureed soup into a large saucepan. 
4. To serve, gently reheat the soup over moderate heat. Add the crabmeat and warm for 1 minute. Ladle the soup into shallow bowls and garnish each serving with a Country Ham Crouton.

Make Ahead

The soup can be prepared through Step 3 and refrigerated for up to 2 days.