Ragout Of Potatoes

Course : Vegetables
Serves: 6
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6 Large Potatoes
6 medium Leeks
1/4 Cup Parsley -- chopped
2 Cans Chicken Broth (13 3/4 Oz Each)
2 Tablespoons Butter
2 Tablespoons Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Can Croutons

Preparation / Directions:

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.

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