Russet or gold potato, peeled, small diced- 1 whole
Herbsaint or other anise flavored liquor- 1 cup
Chicken or fish stock- 32 ounces (1 quart)
Heavy cream- 16 ounces (1 pint)
Shucked, Chesapeake Bay oysters, 13
Salt and pepper
Chopped parsley or chives- 1 cup
Cook the bacon over medium heat, until it is crispy on the outside. Add the sliced garlic and shallots and cook until soft, about 5 minutes. Add the leeks and potatoes and cook over low heat until the potatoes begin to soften.
Add the Herbsaint and cook for one minute.
Add the stock and simmer gently for 10 minutes or until the volume has reduced by half. Add the heavy cream and simmer for another 10 minutes.
Add the juice (or liquor) from the oysters into the broth along with the parsley. Stir well and remove from heat.
Place the reserved oyster meat into four separate bowls, 3 pieces per bowl. Divide the hot soup amongst the four bowls. Serve immediately.