Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat chicken broth and potatoes to boiling in 2 quart saucepan over high heat, stirring occasionally. reduce heat, cover and simmer about 15 minutes or until potatoes are tender. remove saucepan from heat, but do not drain. break the potatoes into smaller pieces with the potato masher or large fork. the mixture should still be lumpy. stir the milk, salt pepper and green onions into the potato mixture. heat over medium heat, stirring occasionally until hot, but do not boil to prevent curdled appearance.

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.