1/3 c  Chopped Leeks

    1/4 c  Chopped Onion

    1/4 c  Chopped Celery

  1 1/2 ts Low Cal. Margarine

      3 sm Potatoes (1/2 Lb.)

           Peeled & Diced
    1/2 lb Carrots Diced

      1 cn (10 3/4 Oz.) Chicken Broth

  1 1/2 ts Dried Dillweed

    1/2 ts Ground Nutmeg

      1 c  Water

           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.)