Soup

Place a gallon-sized stockpot over medium heat. Add bacon and render until crispy. Drain on paper towels. Set aside. 
Add butter and onions to stockpot and saute until onions are soft.  Add garlic, potatoes, chicken stock and seasonings. Increase heat to high.
Bring to a boil and cook until potatoes are soft, about 25 minutes. Add heavy cream and oyster liquor and return to a boil for 4 minutes.
Puree soup with an immersion blender until smooth. Ladle soup into bowls and top each with 3 or 4 oysters. Garnish with reserved bacon and fresh herbs.

Oysters

Heat oil to 350ºF. Coat oysters with hot sauce and salt to taste.
Place 2 or 3 oysters at a time in fish fry and coat them thoroughly before adding to hot oil.
Cook until crispy. Drain on paper towels.

Chef's Note: Soup may be made 1 day in advance. Oysters must be cooked immediately before serving.