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 pot combine potatoes with salted water to cover. bring to boil. cook until tender, 12 minutes. drain; return to pot. meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese, and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. stir into potatoes and mash, stirring in more broth if desired for creamier texture. stir in remaining ingredients. serve topped with butter, if desired.