1 tb Unsalted margarine

1 md Yellow chopped onion

1 md Chopped leek

1 md Chopped stalk celery

2 md All purpose potatoes

(about 1/2 lb) peeled and Diced 1 3/4 c Low salt chicken broth

1 c Buttermilk

1 tb Minced fresh/freeze

Dried chives 2 ts Lemon juice

1/4 ts Hot red pepper sauce

In a large heavy saucepan melt the margarine over moderate heat. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes, stir in the chicken broth and bring to a boil. Reduce to simmer and cook until the potatoes are tender, about 20 minutes. In blender or food processor, puree the soup in 2 or 3

batches, whirling each batch about 30 seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce. Cover the soup and refrigerate at least 2 hours before serving. Thin with additional cold buttermilk if desired.