Potato soup with leek

You can add in the finished soup finely chopped ham or sausage and
chopped greens (green onions, dill).

18 small potatoes
1.5 liters of chicken broth
3 leeks, finely chopped
50 g of butter
500 ml of milk
salt and pepper to taste

Put the unpeeled potatoes in a large saucepan and fill with water.
Bring to a boil and cook until done. In the meantime, put out the leek
in oil until it is translucent.

When the potatoes boil, peel them off while the potatoes are still
hot, and cut into small pieces. Put the potatoes in a soup pot with
chicken broth and leek. Season with salt and pepper. Bring to a boil
over medium heat, then remove from heat and add milk. Stir well and
serve immediately.