Oyster and Potato Soup
Indulge in the velvety richness of Oyster and Potato Soup, a comforting blend of oceanic brine and earthy warmth. This creamy soup brings together tender chunks of potato, fresh oysters, and aromatic herbs like thyme and bay leaf, simmered to perfection in a flavorful chicken or vegetable stock. A splash of heavy cream adds luxurious texture, while the addition of fresh parsley lends a vibrant finish. The subtle garlic and onion base enhances every spoonful, making it an irresistible choice for a cozy meal. Whether served with a slice of crusty bread or enjoyed on its own, this soup offers a hearty and elegant way to savor fresh seafood. Perfect for chilly evenings or when you're craving a sophisticated yet simple dish, this Oyster and Potato Soup promises to delight seafood lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 3 medium Potatoes, peeled and diced
- 2 Celery stalks, diced
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 pint Fresh oysters, shucked with liquid reserved
- to taste Salt
- to taste Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
- Crusty bread (optional, for serving)
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes, celery, thyme, bay leaf, and a pinch of salt to the pot. Stir to combine.
Pour in the chicken or vegetable stock and bring the mixture to a simmer.
Cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf and use an immersion blender to lightly puree the soup, leaving a few chunks for texture. Alternatively, transfer half the soup to a blender, puree until smooth, and return it to the pot.
Reduce the heat to low and stir in the heavy cream.
Add the oysters and their reserved liquid to the soup. Simmer gently for 3-5 minutes until the oysters are just cooked and plump. Avoid overcooking as the oysters can become rubbery.
Taste and adjust seasoning with salt and freshly ground black pepper, as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve immediately with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 7592 mg | 330% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 15.9 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 38.3 mcg | 191% | |
| Calcium | 576 mg | 44% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 4402 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
