Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the first three ingredients in a large saucepan and bring to a boil. reduce heat and simmer 12 minutes or until potato is tender. let stand 5 minutes. blend entire pot with hand blender or in batches in a stand blender. either way, process until smooth and return to orginal pot. stir in soy milk, yogurt, lemon juice, salt and pepper. bring to a simmer over medium heat, stirring frequently, but do not boil. garnish with tips. without cream in this recipe, it is easily freezable. first cool to room temperature and then put in freezer safe containers.

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.