Spinach And Crabmeat Soup With Country Ham Croutons

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1 large Idaho potato

3 tablespoons peanut oil

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped celery

1/2 cup coarsely chopped green bell pepper

1/4 cup coarsely chopped carrot

3 tablespoons finely chopped country ham or prosciutto

1 pound small shrimp, unpeeled

3 tablespoons coarsely chopped unsalted roasted peanuts

3 tablespoons chopped parsley

1 tablespoon chopped garlic

1 tablespoon kosher salt

2 1/2 teaspoons Old Bay Seasoning

1 bay leaf

2 quarts fish stock, chicken stock or canned low-sodium chicken broth

1 1/2 quarts milk

1/4 cup cornstarch mixed with 1/4 cup water

1 pound fresh spinach, large stems discarded, leaves finely chopped

1 pound lump crabmeat, picked over

Country Ham Croutons

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