|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Leek||1 Medium, chopped|
|Stalk celery||1 Medium, chopped|
|All purpose potatoes||2 Medium, peeled and diced|
|Low sodium chicken broth||1 3⁄4 Cup (28 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Minced chives/Freeze dried chives||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, leek, and celery, and cook, uncovered, until the vegetables are tender 6 to 8 minutes.
Add the potatoes and cook, stirring occasionally, 3 minutes more.
Stir in the chicken broth and bring to a boil.
Adjust the heat so that the broth bubbles gently, cover, and simmer until the potatoes are tender about 20 minutes.
In an electric 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.