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Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids). Pass through a fine sieve if necessary. Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired.
For the bacon and vegetable garnish: Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes.