Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven melt the butter with the olive oil. add the onions and potatoes and cook over medium heat for about five minutes. to the potato and onion mixture add the celery and shallots and cook for an additional five minutes. slowly pour wine into the vegetables and bring to a boil. boil for about three minutes than add chicken broth. cover dutch oven and simmer for approximately one hour or until the vegetables are tender. remove from heat and let set for about 20 minutes or until mixture is cool. pour soup in batches into a blender and blend until smooth. return blended soup to the dutch oven and heat to a simmer. add half and half, stirring until well combined. season with salt and pepper to taste and serve with a crouton garnish.

Target recipe: peel and thinly slice potatoes. combine with celery and onions. in saucepan, heat butter. add veggies and saute, stirring for 2 to 3 minutes. pour in the broth, water and lemon juice. bring to boiling. cover and simmer for 15 to 20 minutes or till tender. puree using blender. return to pan. stir in seasonings to taste. add spinach, and heat till spinach is limp. garnish with slivers of lemon rind. for 8 servings- double ingredients but use only 3 1/2 cans of broth. increase cooking time to about 25 minutes. serve with cheese toast made by buttering 4 slices of french bread. sprinkle generously with parmesan cheese and with paprika. broil for 5 minutes. enjoy!