Soup is the ultimate cozy dish, but it can sometimes pack in extra saturated fat. Try this lightened-up potato soup to get both nourishment and coziness!

Servings: 8

Prep time: 15 minutes

Cook time: 2 hours

Total time: 2.5 hours

Ingredients:

• 4 large russet potatoes
• Salt
• Avocado oil
• 2 sticks of butter
• 1 white onion, diced
• ¾ cup whole wheat flour
• 6 cups vegetable broth
• 2 cups water
• Celery salt, to taste
• ½ teaspoon pepper
• ¼ teaspoon basil
• ¼ teaspoon sugar
• 1 ½ cups milk of choice
• 4 slices of cooked bacon, chopped
• Chives, chopped
• 2 cups shredded cheddar cheese

Instructions:

1. Preheat the oven to 350°F. While it heats, rinse and scrub the potatoes, then dry them off. Pierce each one with a fork a few times.
2. Rub a little avocado oil and sprinkle salt over each potato. Place them directly on the oven rack and bake for about an hour.
3. While the potatoes cook, crisp up the bacon in a medium pan.
4. In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft. Stir in the flour, and cook for about three minutes.
5. Slowly pour in the chicken broth, water, celery salt, pepper, basil and sugar, whisking constantly until it boils.
6. Gradually add the milk until you get your desired soup consistency.
7. Cut the baked potatoes into bite-sized cubes and add them to the soup. Add one cup of the cheese. Let everything simmer for five minutes.
8. If you like a smoother consistency, use an immersion blender to blend the soup; you can also use a blender.
9. Serve the soup with crispy bacon, chives or cheddar cheese on top. Enjoy!