Garnish: chopped fresh parsley or chives
• Sauté celery, green onions, and green pepper in butter in a Dutch oven until tender.
• Add potato soup and the next seven ingredients: cook until thoroughly heated.
• Gently stir in crabmeat and heat thoroughly.
• Discard bay leaves before serving.
• Garnish if desired.
Yields 8 Cups.
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