Directions

Remove green tops and roots from leeks. Split lengthwise and wash carefully under running water, then slice crosswise. Peel potatoes and slice thin. Place leeks and potatoes in soup stock, add salt and pepper to taste. Heat and simmer for 45 minutes. Add chopped corned beef. Blend butter and flour and add to soup, stirring constantly. Remove from heat and add cream. Sprinkle with chives and parsley. Serves 12.