Potato Leek Soup with Oysters

Cook white part of leek with 3 tbsp. butter until tender, about 10 minutes. Add potatoes and broth and bring to a boil. Simmer potatoes 10 minutes or until tender. Puree in blender or food processor. Cook green part of leek with 2 tbsp. butter in a skillet until tender, about 10 minutes. Add oysters and cook 30 seconds. Reserve. Add oyster juices to potato puree. Bring to a simmer. Whisk together yolks and cream. Whisk in 1/2 of soup and stir into other 1/2 of soup. Cook, stirring, until slightly thickened. Add green part of leek and oysters and heat through. Stir in salt and pepper.