Golden Potato Soup with Fried Gulf Oysters Recipe

Fresh Gulf oysters are the star of this easy and delicious soup recipe.


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

Gulf oysters are a point of pride in Louisiana. Their unique, savory flavor and tender texture are thanks to the state’s many estuaries, where fresh water from the Mississippi River mixes with salt water from the Gulf of Mexico. This creates a less salty environment for the oysters to feed, lending them a rich and velvety bite.

Oysters harvested from Louisiana’s coastal waters are prepared in a number of ways — from raw to chargrilled. When the weather turns chilly, there’s nothing like warming up with a bowl of creamy potato soup topped with delicious fried oysters.

At Uncle T’s Oyster Bar in Scott, just outside Lafayette, you can find oysters any way you please, and at Spudly’s in Metairie, you’ll find potatoes of all kinds, including a decadent baked potato cheese soup.

Whenever you’re craving hearty, warm flavors, try this recipe featuring Louisiana oysters!

Ingredients for Golden Potato Soup:

  • 3 slices of 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 of Gulf oysters
  • Fresh herbs: thyme, chives or parsley

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 a 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.

Ingredients for Fried Oysters:

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

Method of Preparation

Heat oil to 350 degrees. 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: The soup may be made one day in advance, but the oysters must be cooked immediately before serving.

Recipe by Chef Minh Le, courtesy of Louisiana Kitchen & Culture Magazine.

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