1 1/2 cups (375 ml) medium size oysters, shucked (see note)

The white of 1 leek, chopped

2 tablespoons (30 ml) butter

3 cups (750 ml) cubed peeled potatoes (about 3 medium potatoes)

3 cups (750 ml) chicken broth

1 teaspoon (5 ml) dried thyme

1 tablespoon (15 ml) Dijon mustard

1/2 cup (125 ml) 35% cooking cream

Salt and pepper

Cayenne pepper, to taste

Drain the oysters and set 75 ml (1/3 cup) of the juice aside.

In a saucepan, soften the leek in the butter for 2 minutes. Add the potatoes, broth, thyme and reserved oyster juice.

Bring to a boil, cover and simmer gently for 20 minutes or until the potatoes are tender. Pour into a blender and purée until smooth. Return the soup to the saucepan.

Add the Dijon mustard, cream and oysters. Simmer gently for 4 minutes. Season with salt and pepper. Add the Cayenne pepper, to taste, and a little chicken broth, if necessary, if the soup is too thick.

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