From: Chef Keith Otter, Desert Sage, La Quinta, CA. Yield: ½ quart. 2 Tbsp. vegetable oil 4 leeks, tough greens removed, washed and thinly sliced 5 chives, finely minced 2 cloves garlic, finely diced 2 stalks celery, finely sliced ½ white onion, finely sliced ½ cup potato vodka 3 russet potatoes, peeled and cut into 1” chunks 4½ cups chicken stock 1⁄8 tsp. salt (or more to taste) 1⁄8 tsp. white pepper (or more to taste) 1⁄3 ...
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