Set your Instant Pot or Ninja Foodie to saute and cook ground beef until nearly cooked through, draining extra fat as needed.  Season ground beef with salt and pepper. 

Add in butter and veggies and saute until veggies become soft and fragrant.  

Next, add in potatoes, the full head of cauliflower, and top with broth.  If you use 3 ½ cups, your serving size will be a smidge smaller but your soup will be thicker.  If you use 4 cups, you will have a larger serving and a slightly thinner soup.  

Lock lid and set to manual for 7 minutes, then do a quick release.  Open lid once the IP beeps and it’s unlocked. 

Remove cauliflower, a few potatoes, and 1/2 cup of broth and puree in a blender.  

Add blended puree back to soup, along with 1 cup of cheese, and 1 tsp of Worcestershire sauce, if desired.  Taste and adjust salt and pepper levels as needed. 

Serve with extra cheese, green onions, and your fav burger toppings (get daring - bacon, pickles, even a dash of ketchup and mustard!).  Or not - this is delish plain, too!

In a large saucepan, saute and cook ground beef until nearly cooked through, draining extra fat as needed.  Season ground beef with salt and pepper. 

Add in butter and veggies and saute until veggies become soft and fragrant.   Transfer to your slow cooker. 

Next, add in potatoes, the full head of cauliflower, and top with broth.  If you use 3 ½ cups, your serving size will be a smidge smaller but your soup will be thicker.  If you use 4 cups, you will have a larger serving and a slightly thinner soup.  Set to low for 6-8 hours. 

Once cauliflower is soft, remove the whole head, a few potatoes, and 1/2 cup of broth and puree in a blender.  

Add blended puree back to soup, along with 1 cup of cheese, and 1 tsp of Worcestershire sauce, if desired.  Taste and adjust salt and pepper levels as needed. 

Serve with extra cheese, green onions, and your fav burger toppings (get daring - bacon, pickles, even a dash of ketchup and mustard!).  Or not - this is delish plain, too!

In a large dutch oven or pot, saute and cook ground beef until nearly cooked through, draining extra fat as needed.  Season ground beef with salt and pepper. 

Add in butter and veggies and saute until veggies become soft and fragrant.   

Next, add in potatoes, the full head of cauliflower, and top with broth.  If you use 3 ½ cups, your serving size will be a smidge smaller but your soup will be thicker.  If you use 4 cups, you will have a larger serving and a slightly thinner soup. 

Bring to a boil, and then reduce to a simmer, for about 30 minutes.

Once cauliflower is soft, remove the whole head, a few potatoes, and 1/2 cup of broth and puree in a blender.  

Add blended puree back to soup, along with 1 cup of cheese, and 1 tsp of Worcestershire sauce, if desired.  Taste and adjust salt and pepper levels as needed. 

Serve with extra cheese, green onions, and your fav burger toppings (get daring - bacon, pickles, even a dash of ketchup and mustard!).  Or not - this is delish plain, too!