Step 1

In a large soup pot, I use a Dutch oven, brown the ground beef on medium-high heat with salt and pepper to taste.

Step 2

Use a meat chopper to break down the ground beef. Cook for 3-4 minutes or until the beef is no longer pink. Drain the excess fat and set the beef aside.

Step 3

Add the butter and onions to the pot on medium-high heat. Cook until the onions are translucent and fragrant and the butter has melted.

Step 4

Add in the chicken broth, cauliflower, worcestershire sauce, garlic powder, Italian Seasoning, dried mustard and stir. Cover the pot and reduce the heat to medium. Cook for 15 minutes until the cauliflower is soft and can be pierced with a fork.

Step 5

Uncover the pot and add the cooked ground beef, heavy cream, cream cheese, and shredded cheese. Stir.

Step 6

For thick soup: Scoop out a couple of tablespoons of the soup and add it to the bowl with the xanthan gum. Stir the mixture until its thick and no longer clumpy, then add the mixture back to the pot. Stir the soup. This will thicken up the soup.

Step 7

Cooked bacon, diced tomatoes, shredded cheese, chopped pickles.