Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan or flameproof casserole, melt half the butter over moderate heat. add the onion and cook, stirring occasionally, until the onion is golden and starting to brown at the edges, 8 to 10 minutes. add the chicken broth, potatoes, and water. bring to a boil, reduce the heat to a simmer, and cook, partially covered, until the potatoes are soft, 20 to 25 minutes. with a potato masher or the back of a large spoon, mash the potatoes just enough to thicken the soup, but leave plenty of chunks intact. add the milk and the remaining butter. season the soup with salt, pepper, nutmeg, and cayenne. serve piping hot, garnished with the minced chives.

Target recipe: in a large saucepan add the onions and potatoes. cover with boiling, salted water. cook until the vegetables are tender. drain and reserve the water. mash the potatoes; add the bacon drippings and seasoning. add hot milk gradually and blend well. if too thick, you can thin with potato water or hot milk. season to taste. when ready to serve, sprinkle with chopped parsley or paprika.