Oyster and Potato Soup

Oyster and Potato Soup

It is totally crazy to me how fast the days fly by and equally as crazy is the roller coaster weather. One day last week, when it was raining and the overnight temperature was to dip into the low twenties, I whipped up this Oyster and Potato Soup.

I have always heard that the older a person gets, the faster the days go. I must really be ancient, because the days are truly flying…it is the middle of March for Heaven sake. Given the fact that I don’t travel or have a very exciting life, should make the days creep, but that is quite the opposite. It seems that all I ever do is go to work and come home…not much in between. Although it sounds like it, I am not really complaining. I suppose I am more amazed that I am so boring and yet, the days roll around so fast. Among all of the boredom, I did; however, manage to make a great soup!

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With Spring officially here on Monday, this soup might end up in your recipe arsenal for next winter. In my opinion, a person can never have enough good soup recipes, just in case there is another cold snap before Winter completely surrenders over to warmer temperatures.

Frankly, I cannot wait until the signs of Winter are behind us. I don’t know about you, but I think my “mojo” is slipping away from the lack of sunshine. I am itching to start digging in the dirt and planting new flowers around the yard.

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5.0 from 1 reviews
Oyster and Potato Soup
Prep time
Cook time
Total time
Try my Oyster and Potato Soup! It is crazy good and hearty!
Recipe type: Soup
Yield: 4-6
  • 5 medium red potatoes, cubed
  • 1 stalk celery, diced
  • 1 small onion, diced
  • 1¼ cup water
  • 1 (12-ounce) can evaporated milk
  • ¼ teaspoon salt
  • 3 (8-ounce) cans whole oysters (reserving ¼ cup liquor from the oysters)
  • 2 tablespoons unsalted butter
  • 2 teaspoons parsley flakes
  • Pinch of cayenne pepper
  • Sour cream for garnish
Preparation Instructions
  1. Combine potatoes, celery, onion, and water in a large saucepan or Dutch oven. Cover and cook 20 minutes or until potatoes are tender (do not drain). Puree half of the vegetables with an immersion blender.
  2. Stir in milk, salt, butter, parsley, and cayenne pepper; simmer. Add the oysters with the ¼ cup oyster liquor and cook until the oysters begin to curl, 3-4 more minutes.
  3. Serve warm with a dollop of sour cream.

If you like oysters and there is a chill in the air at you house, give this hearty recipe a try.


~All Things Home Related~

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About Ronda

My name is Ronda! I am a cooking enthusiast who also loves working in the vegetable garden and yard, dabbling in the decorating of our home, and dreaming up new projects to start around the house. Whether it is organizing a closet, changing the color of a wall, or deciding what to cook for dinner; I catch myself obsessing from time to time. I hope you enjoy browsing around my website and continue to check it frequently for new happenings around our home, farm, and garden.
This entry was posted in Creamy Soups, In the Kitchen, Soups and tagged , . Bookmark the permalink.

One Response to Oyster and Potato Soup

  1. techlazy says:

    Your soup looks amazing! I never would have thought to roast canned tomatoes. I bet that adds such great flavor to the soup.

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