Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven or soup pot, cook potatoes, celery and onions in the chicken broth until the potatoes are tender (30 - 40 minutes). remove from stove and using a potato masher, mash the potatoes leaving some larger pieces. add the stick of butter and quart of half and half and return to heat. once butter has melted and half and half is warm (10 - 15 minutes on low), taste and season with salt and pepper as needed. i like the soup thicker so this is where i add the instant mashed potatoes. i add until the soup is the consistency i want -- probably between 1/2 cup to 1 cup. josie served this with saltine crackers but we like beer bread with it as well.

Target recipe: peel and slice 3 potatoes/chop or dice the last potato with skin on. cover diced potato with water. simmer until tender. take the 3 peeled and sliced potatoes,sliced celery and chopped onion and saute in 1 1/2 table spoons margarine. add boiling water to cover. add bay leaf and cook until very tender. put the 3 potatoes celery and onion in the blender, blend to liquefy. pour back in pan. add the chicken broth and cubed potatoes. add water to thin. sprinkle with cheddar cheese and green onion tops before serving.