New Year’s Oyster Stew

1/4 cup butter, cubed
3 leeks, white part only, chopped
2 potatoes, peeled and diced
2 cups water
3 chicken bouillon cubes
2 cups milk
2 cups Half-and-Half cream
1/4 teaspoon cayenne pepper
4 cans (16 ounces each) oysters, drained
Salt and pepper to taste
Fresh chopped parsley

In a large soup kettle or Dutch oven, melt butter and sauté leeks until tender, about 10 minutes. Add potatoes, water and bouillon cubes; cover and simmer 20 minutes or until potatoes are tender. Cool.

Transfer to a blender. Cover and process on high until blended. Return to kettle; add all remaining ingredients. Cook on low until heated through (do not boil).

Yield: 12 servings