Ingredients:
1 lb. ground beef
1 cup cheddar cheese
1 medium cauliflower
4 oz. cream cheese
1 small onion
4 cups beef broth
1 cup heavy cream
2 garlic pieces
1 tbsp. olive oil
1 tsp. dried thyme
salt & pepper
Instructions:
Put the oil on a medium setting in a pan. Add beef and fry to get brown.
Fry the garlic along with the onions for two minutes to get an aroma. Put in the beef, thyme, black pepper, cauliflower florets, salt, and beef broth in the crockpot and cook on low flame for four hours.
Stir the cream cheese & heavy cream in the soup to form a smooth consistency. Then, include cheddar cheese and melt it by mixing and cooking for an extra fifteen minutes on a low setting.
Add the soup to a serving bowl with a ladle and garnish with parsley, and serve warm.