Carrot Vichyssoise

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3 large leeks (1 1/2 pounds), white and light-green parts trimmed

1 medium clove garlic, minced

4 small Yukon Gold potatoes (1 1/2 pounds), peeled

5 carrots (9 ounces), peeled

2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

1 1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

2 cups whole milk

3 tablespoons snipped fresh chives

Olive-oil, cooking spray

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