Description
Award winning recipe and so easy to make.
Ingredients
2 tablespoons unsalted butter
4 leeks, thinly sliced including an inch of the green
1 medium onion, thinly sliced
3 medium russet potatoes, peeled, diced
3 cups chicken stock
1 teaspoon fine sea salt
¼ teaspoon white pepper
1/8 teaspoon nutmeg
1/2 cup half and half
18 freshly shucked oysters plus their liquor
4 slices crisp cooked bacon, crumbled
Snipped fresh chives
Instructions
- Melt butter in a Dutch oven or stockpot over medium heat. Add leeks and onion. Cover and cook for 5 minutes or until softened.
- Add potatoes, broth, salt, pepper and nutmeg. Cover and simmer for 15 minutes or until potatoes are tender.
- Puree in a blender or food processor. Using a fine sieve, strain soup back into pot.
- Add half and half and oyster liquor; bring to a simmer. Taste and correct seasoning with salt and pepper, if needed.
- Add oysters to hot soup and cook for just 1 minute. Scoop out oysters and place 3 in each serving bowl.
- Ladle in hot soup. Sprinkle with bacon and chives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soups and stews
- Method: stovetop
- Cuisine: American