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 cup heavy cream
Heat the oil in a 4-quart stock pot over medium-high heat. Add leeks, chives, garlic, celery and onion, and cook, stirring frequently, for 4 minutes or until onions are wilted. Reduce heat to low. Add vodka and simmer for 3 minutes. Add potatoes, chicken stock, salt and white pepper. Simmer 20 minutes or until the potatoes are tender and easily crushed against the side of the pot. Remove from heat. Add cream and stir until well blended.