Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with vegetable stock. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-sprayed 2-1/2- to 3-quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes. Garnish with parsley and chives. Makes 4 servings. Serve with a tossed green salad with whole wheat croutons. Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.