Leek and Potato Soup

4 tablespoons butter
4 large potatoes, peeled and finely sliced
2 medium-sized bunches leeks, finely sliced
1 1/2 cups water
salt & pepper
1 teaspoon dijon mustard
1 1/2 cups milk
2 eggs
1/2 cup cream
chopped parsley

Melt the butter in a pan. Add the potatoes and leeks. Add 1/2 cup water, salt, pepper and mustard. Cover and cook over a slow heat until the vegetables are soft and mushy. Pour on the milk and remaining water and stir over heat until the soup comes to a boil. Turn heat down to low. Add the eggs into the cream and beat well. Add this mixture into the soup and slowly thicken over low heat without boiling. Sprinkle with chopped parsley and serve.