Here's a simple and tasty way to put those extra spuds and leeks to use.

6 leeks, white part only, cut into thin rounds
with fruit, enough to fill a 9" pie plate.
1 white onion, sliced                     1/2 c. chopped parsley
1/4 c. butter                                     1 egg yolk, beaten
6 potatoes, peeled and sliced      salt and pepper
6 c. chicken bouillon                      Dash of Nutmeg
2 c. light cream
Saute leeks and onions in butter until soft but not brown. Add potatoes, bouillon and parsley, simmer until vegetables are soft. Strain and sieve vegetables, leaving them a puree consistency, and return to broth. Add some broth to the beaten egg, mix well. Add egg to broth with seasoning. Add cream and reheat but do not boil.