• 2 strips naturally cured bacon (optional)
  • 2 tbsp. butter
  • 1 large onion, peeled and diced
  • 1 tsp. old bay seasoning
  • 2 medium-sized gold or white potatoes, peeled and diced
  • 2 cups chicken stock (or fish stock)
  • 2 cups water (can also use water that is released from opening the oysters)
  • 3 celery stalks, diced
  • 1-2 carrots, diced
  • 1 tsp. sea salt (or to taste)
  • 8 oz. shelled whole oysters (can use canned + liquid from can)
  • Black pepper
  • 1/3 cup heavy cream (or milk)
  • Parsley, minced

Cook bacon in a soup pot. Remove bacon from the pot, but reserve the bacon fat for sautéing.  Saute onion 2-3 minutes in the bacon fat.  Add celery and carrots, cover and continue sautéing 2-3 minutes. Add butter if you do not have enough fat. Add potatoes, chicken stock and fish stock (or water) and sea salt. Bring to a boil, reduce flame, cover and simmer on medium heat 10-12 minutes or until potatoes are soft.  Add oysters and freshly ground black pepper and cook 3-4 minutes on medium heat. Finish with heavy cream. Garnish soup with crispy bacon pieces and minced parsley.