Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Unsalted margarine |
| 1 medium | Yellow chopped onion |
| 1 medium | Chopped leek |
| 1 medium | Chopped stalk celery |
| 2 mediums | All purpose potatoes |
| (about 1/2 lb) peeled and | |
| Diced | |
| 1¾ cup | Low salt chicken broth |
| 1 cup | Buttermilk |
| 1 tablespoon | Minced fresh/freeze |
| Dried chives | |
| 2 teaspoons | Lemon juice |
| ¼ teaspoon | 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.