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 a big soup pot over med heat, let the oil get warmed. add in onion, garlic, and celery; stir/saute for 5 minutes or until tender. add in potatoes; stir to mix well. add in stock, thyme, salt, and pepper; bring to a boil. lower heat to med-low and simmer, covered, 15 minutes or until potatoes are soft. transfer mixture to a blender or food processor in batches; process until smooth (may use a stick blender). return soup to pot and add buttermilk. simmer 10 minutes or until heated through. ladle into individual soup bowls; top with chopped apples.