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Slice the leeks down the center lengthwise. Cut-side down on the cutting board, slice them into thin half moons. Place them in a large colander, rinse them off well, then place in a bowl filled with water. Let the dirt and grit break from the leeks for about five minutes, then give them another rinse. Obviously you can do this as early as you want to save a few minutes.
Heat the oil in a dutch oven or medium pot over medium high. Add the salmon to the pot and season with salt and pepper. Let this sear for four minutes, flip and sear another three to four minutes, until flaky and cooked through. It’s okay if they break up in the pot, as we’ll be flaking them in the soup later on. Remove the salmon from the pot and let rest.
Add the leeks to the pan along with another drizzle of oil if needed. Season with salt and sauté about five minutes, until they start to take on some color and become fragrant.
Add the potatoes to the pot, along with the milk and stock. Give it a stir and another pinch of salt. Bring to a simmer and cook until the potatoes have softened, about twenty minutes. Squeeze the lemon juice in and give it another taste. One more pinch of salt? Get her done. (Sorry)
Ladle the soup into bowls and flake the salmon right on top. Garnish with chives and serve immediately!
Serves four.