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Sauté leeks in oil until soft. Add in butter, chives, parsley, and potatoes (if desired). Stir and sauté on medium heat until butter is completely melted and potatoes start to soften (you can add a little water at this time if desired to keep the bottom from burning). Add in chicken or turkey stock and cover. Let the whole thing cook until the potatoes are completely cooked. Pour half of the soup into a bowl and leave the other half on the stove on low. Using a food processor or blender puree the potato and leek soup that is in the bowl. Pour the pureed mixture back into the pot on the stove. This will give you a nice creamy pureed soup which still has some chunks of potatoes. Now add 1 cup milk (or milk substitute) and salt to taste. You can also add some water to the soup at this point if you wish to thin it a little or to make more of it. Serve soup warm with a little extra chives and parsley and graded cheese on top.