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.)