Golden Potato Soup with Fried Gulf Oysters Recipe

This easy and delicious soup recipe is wonderful any time of year but especially when the weather is cool and the Gulf oysters are fresh.


Golden Potato Soup with Crispy Fried Gulf Oysters, Photo: Louisiana Kitchen and Culture Magazine by Matthew Noel.

Recipe by chef Minh Le, Spahr’s Seafood in Houma, Louisiana.

December 2013’s Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine.

Soup Ingredients

  • 3 slices bacon cut into small pieces
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 cloves garlic, crushed
  • 3 cups diced Yukon gold or baking potatoes
  • 1 quart chicken stock
  • 2 teaspoons salt
  • pinch cayenne pepper
  • 1 cup heavy cream
  • liquor drained from 1 pint Gulf oysters
  • fresh herbs - thyme, chives, parsley - of choice

Oysters Ingredients

  • 1 quart oil for frying 
  • 1 pint Gulf oysters, drained, liquor reserved
  • Louisiana style hot sauce
  • pre-packaged fish fry of choice

Soup Method of Preparation

Place a gallon-sized stockpot over medium heat. Add bacon and render until crispy. Drain on paper towels. Set aside. Add butter and onions to stockpot and sauté until onions are soft. Add garlic, potatoes, chicken stock and seasonings. Increase heat to high.Bring to a boil and cook until potatoes are soft, about 25 minutes. Add heavy cream and oyster liquor and return to a boil for 4 minutes. Puree soup with an immersion blender until smooth. Ladle soup into bowls and top each with 3 or 4 oysters. Garnish with reserved bacon and fresh herbs.

Oysters Method of Preparation

Heat oil to 350ºF. Coat oysters with hot sauce and salt to taste.
Place 2 or 3 oysters at a time in fish fry and coat them thoroughly before adding to hot oil.
Cook until crispy. Drain on paper towels.

Chef's Note: Soup may be made 1 day in advance, but Oysters must be cooked immediately before serving.

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