Chunky potato-leek soup

1. Combine the leeks and margarine in a 2-quart casserole.
2. Microcook on high for 3 to 4 minutes, stirring once, until tender.
3. Add the broth, potatoes, salt and pepper.
4. With vented cover, microcook on high, for 4 minutes, stirring twice.
5. Add the corn, dill, parmesan cheese , and pepper sauce; stir well.
6. With vented cover, microcook on high for 3 to 4 minutes until potatoes are tender.
7. Let stand, covered, for 3 minutes before serving.
8. Makes 4 servings.
9. Per serving: 111 calories; 4 g protein; 2 g fat; 211 mg sodium 20 g carbohydrates; 1 mg cholesterol [weight watchers magazine; jan 1990].