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    You are in: Home / Recipes / Potato, Kale and Oyster Soup Recipe
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    Potato, Kale and Oyster Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Ashley U's Note:

    I love fresh oysters. I love the combo of potato, kale and oyster in this winter soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 tablespoons vegetable oil
    • 3 onions, thinly sliced
    • 2 lbs yukon gold potatoes, peeled, and thinly sliced
    • 10 cups chicken stock
    • 1 teaspoon salt
    • 1 lb kale, stems removed and washed
    • 1 quart oyster, cut into four pieces if large

    Directions:

    1. 1
      Heat the oil in a large pot, and sauté the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
    2. 2
      Puree the soup in a food processor, and return to the pot. Bring to a simmer.
    3. 3
      Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
    4. 4
      Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.

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    Nutritional Facts for Potato, Kale and Oyster Soup

    Serving Size: 1 (632 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 539.2
     
    Calories from Fat 162
    30%
    Total Fat 18.0 g
    27%
    Saturated Fat 3.3 g
    16%
    Cholesterol 87.5 mg
    29%
    Sodium 1160.1 mg
    48%
    Total Carbohydrate 65.2 g
    21%
    Dietary Fiber 5.0 g
    20%
    Sugars 9.9 g
    39%
    Protein 30.2 g
    60%

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