Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat the butter in a large saucepan or dutch oven; add potatoes and green onions. cook gently stirring over low heat for about 5 minutes. add chicken broth and water. bring to a boil. add salt, pepper and bay leaf. reduce heat to low. cook over low heat until potatoes and onions are tender, about 15 minutes. remove bay leaf. puree in blender or press through a fine sieve. return soup to the pan. add half-and-half, nutmeg and celery salt. season to taste. reheat soup but do not boil. chill soup. serve in individual bowls. sprinkle with chives.

Target recipe: peel and slice potatoes. chop onions and celery. saute these ingredients in 1 1/2 tablespooons of butter. add boiling water, enough to cover. add salt and bay leaf. boil the veggies until the potatoes are tender. remove bay leaf. put them through a ricer or blender. beat into the potato mixture 2 tablespoons butter. thin the soup with your choice of milk, cream or chicken stock. add salt and pepper to taste. add worcestershire sauce. stir and bring to near boil. serve garnished with parsley and chives.