Baked potato sou with simple salad recipe

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  • Yield: 4 Servings
  • Total Time: 35 Minutes

Ingredients

  • 2 Tablespoons grapeseed oil
  • 1 medium red onion, finely chopped
  • 3 medium celery stalks, finely chopped
  • 2 Tablespoons whole wheat flour
  • 2 teaspoons dried oregano
  • ½ teaspoon kosher salt
  • 2 pounds Baby Dutch or new potatoes, peeled and cut into ½-inch cubes
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 1 Tablespoon fresh lime juice
  • ¼ teaspoon black pepper
  • ¼ cup finely chopped fresh chives
  • 8 ounces uncured bacon, cooked and crumbled until crisp (optional)
  • 1 cup shredded raw-milk cheddar cheese
  • ½ head Napa cabbage, shredded
  • ½ cup dressing
How to Make It
  1. Heat the oil in a medium pot over medium-high heat. Add the onion and celery and sauté until softened, about 5 minutes.
  2. Stir in the flour and cook until the raw flour smell has gone away, about 2 minutes. Season with the oregano and salt, then add the potatoes and cook for 3 minutes.
  3. Add the broth, water, and lime juice and stir until well blended. Bring to a simmer for 15 minutes, or until the potatoes are fork-tender and the soup has thickened.
  4. Divide the soup into 4 bowls and garnish with a sprinkle of black pepper and chives.
  5. Toss cabbage and dressing for a simple side salad.
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