2 large leeks, tough dark green leaves removed, sliced in half lengthwise and thinly sliced
3 cloves of garlic, chopped
2 tsp chopped fresh sage
1 pound russet potatoes, peeled and chopped into 1/2 inch cubes
3 1/2 cups vegetable broth
2 bay leaves
2 sprigs fresh thyme
1 tsp salt
1 1/2 tsp aleppo pepper flakes, OR 1/4 tsp cayenne pepper plus 1/2 tsp red pepper flakes
Freshly ground black pepper
1/2 cup heavy cream
2 tsp lemon zest
Melt butter over medium heat in a large saucepan or small stock pot. Add leeks, garlic, and sage. Cook, stirring frequently, until soft and translucent.
Add potatoes, broth, bay leaves, thyme, salt, 1 tsp of aleppo pepper flakes or 1/4 tsp cayenne, and a few grinds of black pepper. Bring soup to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, until potatoes are fork tender. Remove from heat.
Remove thyme leaves and bay leaves and transfer soup to a blender (or use an immersion blender right in the pot if you have one). Blend on low until chunks are all blended and soup is a uniform texture. Return soup to the pot, add cream and stir. Heat just until simmering again, then remove from heat. Taste and adjust with more salt, pepper, or spice to your preference.
Distribute soup among four serving bowls. Place 1/4 of crab meat directly in the middle of each bowl of soup so it rests on top. Sprinkle 1/2 tsp of lemon zest over the crab, then sprinkle on the remaining aleppo pepper flakes or red pepper flakes. Add a few more grinds of black pepper and serve. The crab meat will take on just enough warmth as it settles into the soup.