Total Time
Prep 10 mins
Cook 30 mins

A fast, creamy, comforting soup using canned oysters.

Ingredients Nutrition


  1. Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.
  2. Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.
  3. If oysters are large, cut into halves or thirds.
  4. When potatoes are tender, reduce heat to medium and add oysters.
  5. Cook until edges curl, about 4 minute.
  6. Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.
  7. Be careful it does not scorch.
  8. Add to stockpot with pepper and heat through.
  9. Serve with a sprinkle of nutmeg on each serving.


Most Helpful

I liked this soup; it's very quick and healthy. I made the recipe exactly as written and found the results to be a bit too thin for my taste (it also was a little bland for me). I added a scoop of creme fraiche to each bowl, and it really made a difference. By the way, this made about 6 large bowls of soup for me. Thanks for sharing!

Aunt Cookie February 13, 2009

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