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.
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|Serving Size: 1 Serving (758g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 122 (47%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 9.8mg||3 %|
|Sodium 1363.2mg||47 %|
|Potassium 851.4mg||22 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 19.4g|
|Protein 14.7g||21 %|
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Calories per serving: 257
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