Categories: Soups/stews 
      Yield: 4 servings 
  
    1/3 c  Chopped Leeks                     1/2 lb Carrots Diced 
    1/4 c  Chopped Onion                       1 cn (10 3/4 Oz.) Chicken Broth 
    1/4 c  Chopped Celery                  1 1/2 ts Dried Dillweed 
  1 1/2 ts Low Cal. Margarine                1/2 ts Ground Nutmeg 
      3 sm Potatoes (1/2 Lb.)                  1 c  Water 
           Peeled & Diced                           Freshly Grated Nutmeg 
  
  Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add 
  Potatoes, Carrots & Chicken Broth.  Bring To A Boil, Reduce Heat & Simmer 
  20 Min. OR Until Vegetables Are Tender.  With Knife Blade in Processor, Add 
  Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. 
  Pour Mixture Into A Bowl.  Repeat Procedure With Remaining Vegetables & 
  Liquid.  Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 
  Hours.  Garnish With Grated Nutmeg. 
   (Fat 1.2  Chol. 0.)