Sweet red pepper and crab bisque

Ingredients:

2 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/4 teaspoons Old Bay or other sea spice blend
3 cups fish stock or bottled clam juice
1/2 cup diced peeled russet potato
1/2 cup half-and-half or skim evaporated milk
1 pound crabmeat

Preparation:

Melt butter in heavy medium saucepan over low heat.
Add onion, celery, bell pepper and seasoning.
Cover. Cook 10 minutes, stirring twice.
Add stock and potato. Bring to a boil.
Reduce heat, cover partially and simmer until potato is very tender, about 30 minutes.
Working in batches, puree soup in blender.
Return soup to saucepan.
Add half-and-half. Bring to a simmer.
Mix in crab.
Season to taste.
Cover. Let stand 1 minute.
Ladle into bowls.