1/4 c. butter
3 leeks, white part only, chopped
2 potatoes, peeled & diced
2 c. water
3 chicken bouillon cubes
2 c. milk
2 c. half & half cream
1/4 tsp. cayenne pepper
4 cans (16 oz. each) oysters, drained
Salt & pepper to taste
Fresh chopped parsley

In large soup kettle or Dutch oven, melt butter and saute leeks until tender, about 10 minutes. Add potatoes, water and bouillon cubes; cover and simmer 20 minutes or until potatoes are tender. Allow mixture to cool, then puree in blender or food mill. Return puree to kettle; add all remaining ingredients. Heat slowly to serving temperature. DO NOT BOIL. Yield: 12 servings.