Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: melt the butter in a large saucepan and add the onion, leek, celery and garlic. cover the pan and cook, stirring occasionally, over low heat for 15 minutes, or until the vegetables are softened but not browned. add the potato and stock and bring to the boil. reduce the heat and leave to simmer, covered, for 20 minutes. allow to cool a little before pureeing in a blender or food processor. return to the clean saucepan. bring the soup gently back to the boil and stir in the cream. season with salt and white pepper and reheat without boiling. serve hot (this is french style) or well chilled, (this is vichyssoise style) garnish with chives.

Target recipe: peel and slice 3 potatoes/chop or dice the last potato with skin on. cover diced potato with water. simmer until tender. take the 3 peeled and sliced potatoes,sliced celery and chopped onion and saute in 1 1/2 table spoons margarine. add boiling water to cover. add bay leaf and cook until very tender. put the 3 potatoes celery and onion in the blender, blend to liquefy. pour back in pan. add the chicken broth and cubed potatoes. add water to thin. sprinkle with cheddar cheese and green onion tops before serving.