Rat Bay Callaloo Soup // Summer's Best, Episode: Burton

4 potatoes, cut into pieces with the skin left on
1 pkg frozen chopped spinach, thawed
3 canned chipotle peppers
1/3 bottle Scotch Bonnet sauce
4 cubes chicken bouillon
4 cups water (1 L)
1 pkg crabmeat, torn into bit-size pieces
1 loaf Italian bread
1 small carton half-and-half cream (500 ml)

Instructions:

1. Cook potatoes in a pot of simmering water for 30 to 40 minutes, or until soft. Drain and rinse in cool water. Set aside.
2. Place spinach, 3 chipotle peppers, Scotch Bonnet sauce, and the chicken bouillon cubes into a blender. Add the softened potatoes until blender is 3/4 full. Add the water to the blender, leaving approximately 2 inches at the top of the blender. Blend well.
3. Pour the blended ingredients into a large soup pot. Add in the crabmeat pieces. Simmer over low heat to slowly raise the soup to the desired temperature.
4. Serve the soup with pieces of Italian bread. Serve the cream separately, to allow it to be poured into the center of individual soup bowls, as desired. Serves 6.