Everyday Meals

Potato and Oyster Soup

READY IN: 6hrs 30minsYIELD: 1 gallon

INGREDIENTS

  • 4lbspotatoes (1-inch cubes)
  • 1 (8 ounce) canwhole oysters (drained, rinsed)
  • 1 (3 3/4ounce) can smoked oysters (drained, rinsed)
  • 1quartvegetable broth
  • 1quartwater
  • 1 (12 ounce) can evaporated milk
  • 12 cupbutter or 1/2cupmargarine
  • 2stalkscelery (diced)
  • 1onion (minced)
  • 1tablespoongarlic (minced)
  • 1tablespoonsalt
  • 1teaspoon lawrey’s season salt (for depth)
  • 1teaspoonparsley flakes
  • 14 teaspoonblack pepper
  • 3green onions (sliced, reserved)
  • NUTRITION INFO

    Serving Size: 1 (260) g

    Servings Per Recipe:12

    Calories: 251.8

    Calories from Fat 95 g 38 %

    Total Fat 10.6 g 16 %

    Saturated Fat 6.4 g 31 %

    Cholesterol 41.4 mg 13 %

    Sodium 731.5 mg 30 %

    Total Carbohydrate32.5 g 10 %

    Dietary Fiber 3.7 g 14 %

    Sugars 1.8 g 7 %

    Protein 7.8 g 15 %

    DIRECTIONS

  • Dice and mince the ingredients as noted above.
  • Combine all of the ingredients except the green onion into your crock pot.
  • Put on low heat.
  • Cook for 6 to 8 hours, stirring at the 3 hour mark and the 5 hour mark. You do not want to handle it too much so that you do not make the oysters degrade any more than they will in the cooking process.
  • If you wish to thicken the soup, you may use a bit of mashed potato flakes or a cornstarch slurry until it reaches the desired consistency. This will need to be cooked an hour longer to ensure complete melding and thickening.
  • Dish up, garnish with a pinch of the sliced green onions and serve hot.
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