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1
Trim off the root ends and most of the green part of the leeks.
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2
Discard the green part or save for another use.
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3
Reserve 3/4 pound of the white part of the leeks plus a small part of the green.
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4
Split the white part of the leeks in half and rinse thoroughly between the leaves.
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5
Cut the leeks lengthwise into thin strips and then crosswise into very small cubes.
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6
There should be about 5 cups.
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7
Peel and cut each potato lengthwise in half.
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8
Cut each half crosswise into very thin slices.
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9
There should be about 4 cups.
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10
Heat 2 tablespoons of the butter in a large saucepan and add the chopped leeks.
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11
Cook, stirring often, about 5 minutes.
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12
Add the potato slices and the water and bring to the boil.
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13
Add salt and pepper.
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14
Let simmer 20 minutes.
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15
Drain in a colander.
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16
Reserve the liquid and the solids.
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17
Meanwhile, finely grate the cheese.
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18
There should be about 1 cup.
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19
Heat the oil and remaining tablespoon of butter in a heavy skillet and add the bread.
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20
Cook, shaking the skillet and stirring, until the cubes are golden brown.
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21
Drain in a sieve.
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22
Put the leek and potato solids into the container of a food processor or electric blender.
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23
Blend thoroughly while adding small amounts of the reserved cooking liquid.
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24
Add only enough liquid to make a fine puree.
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25
Combine the puree with the remaining liquid in a kettle and bring to a simmer.
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26
Add the cream, salt and pepper to taste.
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27
Add the nutmeg and heat thoroughly.
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28
Add the oysters with their liquor and cook briefly or just until the oysters curl.
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29
Serve sprinkled with chopped parsley.
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30
Serve with the croutons and cheese to be added as desired at the table.
