Preparation time: 10 minutes
Cooking time: 30 minutes
 

If you have time, let the broth cool somewhat before putting the ingredients into the blender to prevents spatters and burns.

1. Clean the leeks and halve them lengthwise.
2. Peel the potatoes and cut into quarters.
3. Cook the leeks and potatoes in the chicken stock.
4. Liquefy everything in a blender with the milk.
5. Season with salt and pepper. Reheat as needed. Serve with some chopped chives.