Potato, Kale and Oyster Soup

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

• Ready In: 1 hr 50 mins
• Serves: 6-8

Ingredients

• 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. 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. Puree the soup in a food processor, and return to the pot. Bring to a simmer.
3. Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
4. Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.