Ingredients
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3 medium leeks, chopped (white portion only)
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1/4 cup butter, cubed
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2 medium potatoes, peeled and diced
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2 cups hot water
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2 cups milk
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2 cups half-and-half cream
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4 (16 ounce) cans oysters, drained, 64 ounces total
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1/4 teaspoon cayenne pepper
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salt and pepper, to taste
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minced fresh parsley, for garnish
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3 teaspoons chicken bouillon granules
Instructions
- 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. Yield: 12 servings.