Preparation:
Peel potatoes and cut into 3/4" cubes. Trim leeks and cut into thin slices. In a large saucepan, place parsley, leeks and potatoes and cover with boiling chicken broth. Cover saucepan and boil vegetables until tender. Melt butter; add flour and stir until well blended. Add flour mixture to vegetables, stirring until sauce is thickened. Season with salt and pepper. Ladle into serving dish and sprinkle with croutons. |