Yukon Gold Potato Soup with Crispy Oysters | Louisiana Seafood

Ingredients

• 3 slices bacon cut into small pieces
• 1 tablespoon butter
• 1 Cup onion, diced
• 2 cloves garlic, crushed
• 3 cups diced Yukon gold
• 1 quart chicken stock
• 2 teaspoons salt pinch cayenne pepper
• 1 cup heavy cream liquor drained from
• 1 pint Gulf oysters
• fresh chives, sliced
• 1 quart oil for frying
• 1 pint Gulf oysters, drained, liquor reserved
• Louisiana style hot sauce
• pre-packaged fish fry of choice