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: combine first 3 ingredients in a heavy saucepan over low heat. cover and simmer 8-10 minutes, stirring frequently, until water evaporates and onion is tender. stir in celery and thyme and cook 2 minutes. add stock and potatoes. increase heat to high and bring to a boil. reduce heat to medium low, cover and simmer about 25 minutes, or until potatoes are tender. purée potato mixture in a food processor or blender in batches, if necessary. return purée to same pot. stir in milk and simmer over low heat until heated through. season with salt and pepper to taste. serve soup sprinkled with green onions.