Slow-Cooker Oyster Vichyssoise

Potatoes and onion are cooked in the crock pot, pureed and then cooked with oysters, whipping cream and butter for this seafood version of potato soup.

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Ingredients:

• 5 medium potatoes, peeled & diced
• 2 bunches green onion, sliced
• 1 cup chopped red onion
• 2 cups chicken broth
• 1 teaspoon lime (or lemon) pepper Seasoning
• 2 cups milk
• 1/2 stick butter, cut up
• 1 pint fresh oysters with their liquor
• 1 cup heavy whipping cream
• Salt and pepper
• Chives or green onion tops, thinly sliced

Method

In crock pot combine potatoes, green onion, red onion, chicken broth and seasoning. Cook on high heat setting for 2 1/2 to 3 hours or until vegetables are tender. Puree in food processor and return to crock pot. Heat milk in saucepan or microwave just enough to take the chill off. Stir into potato mixture. Add butter and cook on high for 1 hour. Stir in oysters with their liquor and the whipping cream. Cook on high 1 hour or until oysters are cooked through. Season to taste with salt and pepper. You may thin the soup, if you wish, by adding a small amount of warmed milk. Serve sprinkled with chives or green onion tops. Serve warm right out of the crock pot, or you may chill and serve cold.

Notes: If you chill before serving, you may wish to add a bit more milk to thin the soup.

Number of servings: 6

Submitted By: chris'ma
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