Ingredients:

  • 1.5 lb ground beef (80/20)
  • 6 slices bacon, thick-cut and chopped
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups beef bone broth
  • 2 cups riced cauliflower
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1 tsp dried parsley
  • 1 tsp smoked paprika
  • 8 oz full-fat cream cheese, cubed and softened
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Place chopped bacon in a cold Dutch oven over medium heat. Fry until shatter crisp and dark gold, then remove with a slotted spoon, leaving the fat in the pot.
  2. Increase heat to medium high and add the ground beef. Cook for 8 minutes until deeply browned and crispy on the edges, breaking it apart as you go.
  3. Stir in the diced onions. Cook for 4 minutes until translucent and fragrant, scraping the bottom of the pot to release the browned bits (fond).
  4. Toss in the minced garlic, smoked paprika, dried parsley, and yellow mustard. Stir for 60 seconds until the spices smell toasted.
  5. Pour in the beef bone broth and Worcestershire sauce. Use your spoon to scrape up any remaining flavorful bits from the bottom.
  6. Stir in the riced cauliflower. Bring to a boil, then reduce heat and simmer for 10 minutes until the cauliflower is tender but not mushy.
  7. Reduce heat to low. Whisk in the softened cream cheese cubes one by one until completely melted and no white streaks remain.
  8. Pour in the heavy cream slowly. Stir constantly to ensure the base stays stable and doesn't curdle from the heat.
  9. Add the shredded cheddar cheese in three batches. Stir gently until the cheese is silky and fully integrated into the broth.
  10. Stir half of the crispy bacon back into the soup. Taste and add salt or pepper if needed, then serve immediately.