1
Heat a large high-sided skillet or heavy soup pot over medium heat.
2
Add bacon and cook until crispy, approximately 5 minutes (if not using precooked)
3
Transfer cooked bacon to a plate lined with paper towels. Leave about 1 tbsp bacon grease in the pan.
4
Add ground beef to the same skillet and sprinkle all the seasonings on top. Stir to combine and cook stirring occasionally, until the meat is browned, approximately 5 minutes.
5
Add the beef broth to the skillet and stir to combine. Cover and reduce heat to medium low. Simmer until heated through and the cauliflower is fork tender, but not mushy, approximately 7-8 minutes.
6
Remove the skillet from heat. To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it. Stir the tempered cream and sharp cheddar cheese into the skillet until the cheese is thoroughly melted. Taste and adjust seasonings, as desired.
7
To serve, ladle the soup into individual serving bowls. Crumble the cooked bacon and sprinkle on top of each bowl along with the fresh chopped parsley. Serve immediately and enjoy!
