Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    reduced-calorie margarine
                        cooking spray
   4      cups          leek -- sliced
   2 1/2  cups          sliced carrot
   2 1/2  cups          baking potatoes -- peeled and diced
     1/4  cup           water
  28 1/2  ounces        fat-free chicken broth
   6      tablespoons   all-purpose flour
   2      cups          1% low-fat milk
     1/2  teaspoon      salt
     1/8  teaspoon      white pepper
     1/2  cup           plain croutons
                        edible flower petals -- optional

Preparation:

Melt margarine over medium-high heat in a Dutch oven coated with cooking spray. Add leek, and saute 7 minutes or until tender. Add carrot, potato, water, and chicken broth, bring to a boil: cover, reduce heat, end simmer 30 minutes or until vegetables are tender. Let cool slightly. Place one-third of leek mixture in a blender, and process until very smooth. Pour into a large bowl. Repeat procedure twice with remaining leek mixture. Return pureed leak mixture to pan. and set aside. Place flour in a small bowl: gradually add milk, stirring with a whisk until blended. Add flour mixture, salt, and pepper to leek mixture in pan. Cook over medium heat 7 minutes or until thick and bubbly, stirring constantly. Ladle soup into bowls, and top with croutons. Garnish with edible flower petals, if desired.