Ingredients
3 medium leeks (white portion only), chopped1/4 cup butter, cubed2 medium potatoes, peeled and diced2 cups hot water3 teaspoons chicken bouillon granules2 cups whole milk2 cups half-and-half cream4 cans (16 ounces each) oysters, drained1/4 teaspoon cayenne pepperSalt and pepper to tasteMinced fresh parsley
Preparation
In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool.
Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley.
