(4 servings)

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.)