Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat. add the potatoes, water, dill and marjoram, cover and bring them to boil. reduce the heat and simmer until the potatoes are soft, about 10 minutes in a blender in batches, puree the vegetable mixture with the milk and if using the neufchatel or cream cheese. return the soup to the pot and gently reheat.

Target recipe: peel and cube the potatoes into bite sized pieces. mince the onion. place potatoes, onions, garlic, salt, pepper, and chicken stock in slow cooker and cook on low for 7 hours or high for 3 1/2 hours. remove roughly 2 cups of the potatoes using a slotted spoon and set aside. use an immersion blender to puree the ingredients that have been cooking in the chicken stock until smooth. add the remaining ingredients and stir while the cheese melts, immersion blender can be used to ensure a smooth consistency. add the reserved potatoes. garnish with any desired items such as bacon, green onions, more cheese, etc -- and most important, enjoy!