Baked potato sou with simple salad recipe

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

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.