Total Calories: 252
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Purée in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco® to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley.
Note: You may want to season with more Tabasco® if soup is to be served cold.
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