Prep: 40 minutes
Cook: 45 minutes

2	tbsp	Vegetable oil
2	lg	Leeks, thoroughly washed, tough green ends discarded, and diced (about 21/2 cups)
1	lg	Onion, diced
1	lb	All-purpose potatoes, peeled and thinly sliced
1		Carrot
1	sprig	Parsley
1	sprig	Fresh dill
1/2	tsp	Salt
1/4	tsp	Ground black pepper
4	C	Chicken broth OR: water
1	tbsp	Finely chopped fresh chives
1	tbsp	Finely chopped fresh parsley

1. Heat oil in large saucepan over medium heat. Add leeks and onion; sauté 5 minutes or until softened but not browned.
2. Add potatoes, carrot, parsley, dill, salt, pepper and chicken broth. Bring to boiling; reduce heat to low; cover and simmer 35 to 40 minutes or until vegetables are tender.
3. Working in batches if necessary, puree the mixture in a blender or food processor. Serve immediately, garnished with the chopped chives and parsley.

   Makes: 6 servings (6 cups)

   Nutrient Value Per Serving: 153 calories, 7 g fat (1 g saturated), 3 g protein, 20 g carbohydrate, 856 mg sodium, 3 mg cholesterol