Oyster Soup

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
• 1/4 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

1. 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. 2

   Add potatoes, broth, salt, pepper and nutmeg. Cover and simmer for 15 minutes or until potatoes are tender.

3. 3

   Puree in a blender or food processor. Using a fine sieve, strain soup back into pot.

4. 4

   Add half and half and oyster liquor; bring to a simmer. Taste and correct seasoning with salt and pepper, if needed.

5. 5

   Add oysters to hot soup and cook for just 1 minute. Scoop out oysters and place 3 in each serving bowl.

6. 6

   Ladle in hot soup. Sprinkle with bacon and chives.