Instructions: In large pot, cook leeks and onions in two-thirds the oil/butter until soft and translucent. Add sliced Idaho potatoes and continue cooking until potatoes are partially cooked. Add broth and cook until potatoes are very soft.

While soup base is cooking, melt remaining oil/butter in large nonstick skillet. Add diced new potatoes and toss to coat well. Add pinch of salt and couple tablespoons water and cook potatoes until just barely tender. Add diced corned beef and cabbage and little more water and continue cooking until these ingredients are tender and heated through.

Strain solids from soup base and reserve liquid. Puree leeks, onion, and baking potatoes in food processor fitted with steel blade, adding some liquid through feed tube. Return rest of puree to soup pot with remaining liquid.

Stir in cooked diced corned beef, new potatoes, and cabbage. Taste for seasoning and add horseradish, salt, and pepper to taste. Serve immediately.

Modified for lower-fat diet. Original recipe used 3 tbs butter and 6 oz cooked corned beef. [each serving: 310 cals, 25% cff, 9g fat, 4g fiber]

Serving Ideas : tossed green salad and a bottle of Guinness

NOTES : This is a great way to use up that leftover St. Patricks Day dinner or to serve as a hearty first course on that day of green.

standard reductions: use one-third the amt of oil and 1oz red meat per serving.

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