- 3/4 pound ground beef
- 2 tbsp butter
- 1 cup cauliflower cut into small pieces
- ¼ cup celery diced
- ¼ cup onion chopped
- 1 garlic clove minced
- 3 cups beef broth
- 1 tbsp tomato paste
- 2 strips bacon cooked and crumbled, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup cream cheese
- 1/2 cup heavy cream
- 1 cup freshly shredded cheddar cheese
- Additional shredded cheddar cheese for garnish
In a stockpot over medium-high heat, brown the ground beef. When done, remove from the pot and set aside.
Add butter to the stockpot and whisk the browned bits from the bottom. Reduce the heat to medium-low. Add the cauliflower, celery and onion. Saute until softened, about 5 minutes. Add the garlic and saute for an additional minute.
Add the beef broth, ground beef, salt and pepper to the pot. Cook for 10 minutes.
Reduce the heat to low. Add the cream cheese and heavy cream. Do not allow the liquid to boil. Stir in the shredded cheese until fully melted.
Serve with bacon crumbles and shredded cheddar cheese on top.
Calories: 437kcal | Carbohydrates: 4g | Protein: 19g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 123mg | Sodium: 976mg | Potassium: 389mg | Fiber: 1g | Sugar: 2g | Vitamin A: 912IU | Vitamin C: 9mg | Calcium: 190mg | Iron: 2mg