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Creamy oyster potato leek soup.

Creamy Oyster Potato and Leek Soup

  • Author: Lisa Keys
  • Total Time: 40 minutes
  • Yield: serves 6


Award winning recipe and so easy to make.


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





  1. Melt butter in a Dutch oven or stockpot over medium heat. Add leeks and onion. Cover and cook for 5 minutes or until softened.
  2. Add potatoes, broth, salt, pepper and nutmeg. Cover and simmer for 15 minutes or until potatoes are tender.
  3. Puree in a blender or food processor. Using a fine sieve, strain soup back into pot.
  4. Add half and half and oyster liquor; bring to a simmer. Taste and correct seasoning with salt and pepper, if needed.
  5. Add oysters to hot soup and cook for just 1 minute. Scoop out oysters and place 3 in each serving bowl.
  6. 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

Keywords: oyster stew, potato leek soup, main dish, first course