Keto Crockpot Creamy Potato & Hamburger Soup

Ingredients:-

• 1 lb ground beef
• 1 medium head of cauliflower (cut into small florets)
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 4 cups beef broth
• 1 cup heavy cream
• 4 oz cream cheese (cubed)
• 2 cups shredded cheddar cheese
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil or butter

Instructions:-

1. Brown the Ground Beef:
   • In a large skillet, heat the olive oil or butter over medium heat.
   • Add the ground beef and cook until browned, breaking it apart as it cooks.
   • Drain any excess fat and transfer the browned beef to the Crockpot.
2. Prep the Vegetables:
   • In the same skillet, add the chopped onion and cook until translucent.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
   • Transfer the onion and garlic to the Crockpot.
3. Add the Cauliflower:
   • Add the cauliflower florets to the Crockpot.
4. Add the Broth and Spices:
   • Pour in the beef broth.
   • Add the thyme, basil, paprika, salt, and pepper.
   • Stir to combine all the ingredients.
5. Slow Cook:
   • Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower is tender.
6. Finish with Cream and Cheese:
   • About 30 minutes before serving, add the heavy cream, cream cheese, and shredded cheddar cheese.
   • Stir until the cream cheese and cheddar cheese are melted and well incorporated.
7. Adjust Seasoning:
   • Taste the soup and adjust the seasoning with additional salt and pepper if needed.
8. Serve:
   • Ladle the soup into bowls and enjoy!

Tips:

• For a thicker soup, you can blend a portion of the soup with an immersion blender until smooth and then mix it back into the Crockpot.
• Garnish with chopped fresh parsley or green onions for added flavor and color.

Enjoy your comforting and keto-friendly creamy “potato” and hamburger soup!