Oyster Soup with Frizzled Leeks

(5) Course Appetizers

Ingredients in this Recipe

1 1/2 cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)
1 cup half-and-half
1 teaspoon salt
2 large leeks (white and pale green parts only), trimmed
2 large russet (baking) potatoes (1 pound total)
3 1/2 cups water
3 tablespoons unsalted butter
4 cups vegetable oil

See Full Recipe at Epicurious