In a large saucepan sauté the leeks and onion in the butter until softened. Add the potatoes and fish stock and simmer for 30 minutes until the potatoes are very soft. Add the milk, cream and oyster juice.
Blend the soup in batches in a food processor and season to taste with salt and white pepper. Return the soup to the saucepan and heat until piping hot. Ladle the soup into warmed soup bowls and divide the chopped fresh oysters between the bowls of soup. Serve at once with a few generous drops of PEPPADEW® Splash-On sauce.