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Potato, leek & oyster soup

Serves: 4

Cooking time: 40

Cooking method: Stove top


  • 50g butter
  • 2 leeks (white part only), cleaned and thinly sliced
  • 250g potatoes, peeled and thined slicely
  • 1 litre chicken stock
  • salt and freshly ground black pepper
  • 4 Pacific Oysters, freshly shucked
  • 80mls cream

Cooking instructions

  1. Place a large saucepan on a low heat and add butter. When melted, add leeks and potatoes and gently sweat together for 3-5 minutes to sweeten the leeks.
  2. Add stock, and bring to a simmer, cooking until potatoes are soft. Remove from heat.
  3. Puree either with a stick blender or a food processor. Once soup is well blended, season to taste with freshly ground salt and pepper, and return soup to saucepan (if using a food processor).
  4. Add oysters and bring soup back to a simmer for 3 minutes. Remove from heat and add cream.
  5. To serve, pour soup into 4 demitasse cups and place an oyster in each.


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.