Ingredients

• Immersion blender or blender
• 1 cup diced onions
• 1 cup diced carrots
• ¼ cup diced celery
• 1 teaspoon fresh rosemary, chopped finely
• 4 cups vegetable broth, low or no sodium
• 3 lbs cubed potatoes, peeled and chopped into 1-inch pieces (I like Yukon gold potatoes)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup milk (dairy-free if necessary)
• 2 cups cheddar cheese, fresh grated
• 1/4 cup fine parmesan cheese
• 4 slices bacon, chopped

Toppings

• Chives
• Green onion
• Sour cream
• Greek yogurt

Instructions

1. Wash, peel and cut potatoes into 1-inch cubes; set aside.
2. Dice carrots, onion and celery.
3. In a large pot melt 2 tbsp of butter, add in diced vegetables until fork tender and onions are translucent (5–10 mins). Add in your fresh rosemary and seasonings.
4. Pour in 4 cups of broth and add your potatoes, bring to a boil.
5. Once potatoes are fork-soft, use a slotted spoon and remove 3/4 of the potatoes and set aside.
6. Take immersion blender and blend up what is in your pot. Once blended, add in cheese and milk, blend again until incorporated (alternatively, add your pot’s ingredients to a blender, blending until smooth). You can also use a potato masher — your soup just won’t be as smooth in texture.
7. Once everything is blended and smooth, add your potatoes back in with chopped bacon bits. Taste and add additional salt & pepper.
8. Enjoy!

Notes

Pork chops or baked chicken breast makes a great protein side for this soup!

Nutrition info is estimated and for reference only — I’m not a dietitian.

Ingredients

• Crock pot
• 1 Beef roast
• 1 Onion, sliced
• 2 cups Beef broth
• Salt & pepper
• 1 pk Au jus seasoning sauce
• 4 Keto hot dog buns (can use any buns)
• 4 slices Swiss cheese

Instructions

Roast

1. In your crockpot add your onions to the bottom, place roast on top and generously season with salt & pepper. Add broth and cook on low for 6–8 hours until internal temp reads 205–210°F (this temp ensures it is cooked but also that the fat has broken down and isn’t tough!).
2. Once roast has cooked, pull out of crock with onion if possible, leaving extra fat behind.

Au jus

3. Read and follow instructions on the packet. Place in a small bowl when finished, for dipping.

Sandwich assembly

4. Preheat oven to 350°F. Add sliced cheese to each open bun and toast in oven until desired crisp.
5. Place shredded roast on top of toasted bun.
6. Serve with a side of au jus sauce.

Nutrition info is estimated and for reference only — I’m not a dietitian.