Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel, cube, boil, drain and "mush" potatoes to the consistency you like (i like them lumpy, but my kids like smaller pieces). in separate pan, melt butter, add flour and cook while stirring for about a minute or so. add half the milk and stir until lumps are out of flour mixture. add remaining milk and on med-high heat, heat to a boil. stir almost constantly or it will scorch. after boiling, turn heat off and add remaining ingredients.

Target recipe: melt the butter in a large saucepan and add the onion, leek, celery and garlic. cover the pan and cook, stirring occasionally, over low heat for 15 minutes, or until the vegetables are softened but not browned. add the potato and stock and bring to the boil. reduce the heat and leave to simmer, covered, for 20 minutes. allow to cool a little before pureeing in a blender or food processor. return to the clean saucepan. bring the soup gently back to the boil and stir in the cream. season with salt and white pepper and reheat without boiling. serve hot (this is french style) or well chilled, (this is vichyssoise style) garnish with chives.