- 3 tablespoons extra-virgin olive oil
- 1 yellow potato, cut into small dice
- 1/4 cup finely diced sweet onion
- 2 teaspoons minced garlic
- 1 pinch salt and ground black pepper to taste
- 1/4 cup all-purpose flour
- 1/2 pint raw oysters, cut into bite-size pieces and liquid reserved
- 2 1/2 cups skim milk
- Heat olive oil in a saucepan over medium heat. Add potato, onion, and garlic to the hot oil, reduce heat to medium-low, and bring the mixture to a simmer. Place a lid on the saucepan and cook the mixture at a simmer, stirring occasionally, until the onion and potato soften, 5 to 7 minutes.
- Season the potato mixture with salt and black pepper.
- Stir flour into the mixture to make a roux. Increase heat to medium and stir the mixture constantly to cook the flour, 3 to 4 minutes.
- Pour reserved oyster liquid into the potato mixture. Increase heat to medium-high.
- Slowly stream skim milk into the saucepan while stirring continually; cook and stir until the mixture begins to thicken and bubble, 5 to 7 minutes. Season again with salt and black pepper as needed.
- Reduce heat to medium-low. Add oysters to the saucepan; continue to cook and stir until the mixture is thick and the oysters are just cooked through, about 3 minutes.
- Turn off the heat and continue to stir until you are sure soup will not boil after covered. Cover and let stand 10 minutes for the flavors to blend.