|Onion||1 , julienned|
|Leeks/4 baby leeks||2 Medium, thinly sliced|
|Yukon gold potatoes/Finger potatoes / baby long whites||6 , quartered|
|Garlic||1 Clove (5 gm), mashed|
|Chicken stock||118 Milliliter (1/2 Cup)|
|Cream/Half-and-half||80 Milliliter (1/3 Cup)|
|Lemon juice||1 Teaspoon|
|Snipped fresh tarragon leaves||1 Teaspoon (Use Fresh, Chopped)|
|Cayenne pepper||1 Pinch|
|Fresh oysters/1 pint, 450 g shucked oysters||12 , shucked|
In a large saucepan, saute onions and leeks in butter over medium heat until very soft, stirring frequently, about 10 minutes.
Add potatoes and saute another 5 minutes.
Add chicken stock and wine and simmer until the potatoes begin to soften, about 15 to 20 minutes.
Add cream or half-and-half, lemon juice, tarragon, cayenne pepper, and salt and simmer until thickened, about 5 minutes.
Add oysters and their liquid and cook until the oysters are plump, no more than 5 minutes.