2 c. peeled, diced potatoes
1 1/4 c. sliced carrots
1 leek, sliced (white parts only)
3 c. chicken stock (or 3 cans)
Salt and pepper to taste
Dash of nutmeg
1 c. cream
1 raw carrot shredded, for garnish

Place first 4 ingredients in a saucepan and bring to a boil. Simmer for 25 minutes or until vegetables are tender. In a blender puree half of the vegetables and liquid at a time. Season to taste.

Soup can be served hot or chilled. Just before serving stir in cream. Top with shredded raw carrots and serve. Serves 8.