Difficulty: Easy - for beginners
Serves: 12 servings
â€¢3 medium leeks (white portion only), chopped
â€¢1/4 cup butter, cubed
â€¢2 medium potatoes, peeled and diced
â€¢2 cups hot water
â€¢3 teaspoons chicken bouillon granules
â€¢2 cups milk
â€¢2 cups half-and-half cream
â€¢4 cans (16 ounces each) oysters, drained
â€¢1/4 teaspoon cayenne pepper
â€¢Salt and pepper to taste
â€¢Minced fresh parsley
â€¢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.
â€¢ 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.