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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 0 Crusty bread (optional, for serving)

Directions

Step 1

In a large pot, melt the butter over medium heat.

Step 2

Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the diced potatoes, celery, thyme, bay leaf, and a pinch of salt to the pot. Stir to combine.

Step 5

Pour in the chicken or vegetable stock and bring the mixture to a simmer.

Step 6

Cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

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.

Step 8

Reduce the heat to low and stir in the heavy cream.

Step 9

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.

Step 10

Taste and adjust seasoning with salt and freshly ground black pepper, as needed.

Step 11

Ladle the soup into bowls and garnish with chopped fresh parsley.

Step 12

Serve immediately with crusty bread on the side, if desired.

Nutrition Facts

Serving size	2743.8 grams (2743.8g)

Amount per serving	% Daily Value*
Calories	2213

Total Fat 131.50g	169%
Saturated Fat 71.20g	356%
Polyunsaturated Fat 1.10g
Cholesterol 577mg	192%
Sodium 7592mg	330%
Total Carbohydrate 184.50g	67%
Dietary Fiber 15.80g	56%
Total Sugars 15.90g
Protein 56.70g	113%

Vitamin D 1531IU	7653%
Calcium 576mg	44%
Iron 39mg	215%
Potassium 4402mg	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.

Source of Calories

Fat: 55.1%

Protein: 10.6%

Carbs: 34.4%