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.