Step 1

Cook riced cauliflower in microwave according to package directions.

Step 2

Brown ground beef drain and set aside. (I brown mine in advance and freeze in 1 lb portions.)

Step 3

In a large saucepan, saute onion, and minced garlic in one tablespoon of butter until translucent.

Step 4

Add the other 2 tablespoons of butter and the riced cauliflower to the onion/garlic mixture and saute for 5 minutes stirring so that it doesn't stick.

Step 5

Add ground beef, chicken broth, heavy whipping cream, and spices.

Step 6

Bring soup mixture to a boil, reduce heat to low and simmer for 20 minutes.

Step 7

Add cheddar cheese a cup at a time, stirring with a whisk so that it melts evenly.

Step 8

Once the cheese is melted, add the softened cream cheese so that the soup thickens.

Step 9

I also used an immersion blender in about 1 cup of the soup to thicken it further. Simmer for 5 minutes to allow the soup to thicken.

Step 10

Serve!