|6||Cup||frozen chopped hash brown potatoes|
|1||Cup||cilantro or parsley leaves|
|1||Teaspoon||minced fresh garlic|
Place the broth and potatoes in a large saucepan. Bring to a boil. Cook over medium heat for 15 minutes. Remove from heat. Add the cilantro, garlic, and Tabasco sauce. Puree in batches in a blender or food processor. Return to pan and heat through, about 5 minutes. Stir in the lemon juice just before serving.