Yukon Gold Potato Soup with Crispy Oysters

Chef Jeremy Langlois
30 Minutes

For Soup:

  • 3 slices bacon cut into small pieces
  • 1 tablespoon butter
  • 1 Cup onion, diced
  • 2 cloves garlic, crushed
  • 3 cups diced Yukon gold
  • 1 quart chicken stock
  • 2 teaspoons salt pinch cayenne pepper
  • 1 cup heavy cream liquor drained from
  • 1 pint Gulf oysters
  • fresh chives, sliced

For Oysters:

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


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


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

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