In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt, pepper, and nutmeg. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture in batches to blender or food processor. Process for 1 to 2 minutes or until pureed and smooth. Return to clean saucepan or refrigerator container. Add cream cheese to last batch. For chilled soup, refrigerate for at least 4 hours or overnight. Just before serving, stir in milk until well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat to simmering. Ladle into soup bowls.

Exchanges: Starch Exchange - 1

Calories - 100 Total Fat - 1g Saturated Fat - 1g Cholesterol - 4mg Sodium - 697mg Potassium - 413mg Carbohydrate - 14g Protein - 5g

Recipe for Tuesday, 3/10/98 This week's recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-Ada-Order (1-800-232-6733).

Mc Formatted & Busted by Barb at Possum Kingdom on 3/26/98

potato and leek soup is usually served cold. In the cookbook author's family, they love this light rendition hot, at room temperature, or well chilled.