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: mix onion, potato, corn and bay leaf in large bowl. cover and microwave on high 15 minutes. add milk, salt and pepper, cover and microwave on high 5 minutes, stirring once. stir in hot stock. puree in a processor or use a hand blender. adjust seasonings, add green onions. place in soup bowl and swirl in a little sour cream.