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: peel and cube the potatoes into bite sized pieces. mince the onion. place potatoes, onions, garlic, salt, pepper, and chicken stock in slow cooker and cook on low for 7 hours or high for 3 1/2 hours. remove roughly 2 cups of the potatoes using a slotted spoon and set aside. use an immersion blender to puree the ingredients that have been cooking in the chicken stock until smooth. add the remaining ingredients and stir while the cheese melts, immersion blender can be used to ensure a smooth consistency. add the reserved potatoes. garnish with any desired items such as bacon, green onions, more cheese, etc -- and most important, enjoy!