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.)