Keto Cheeseburger Soup

1 lb ground beef 1/2 of a small onion diced 2 garlic cloves minced 3 Tablespoons butter 1 12 oz frozen riced cauliflower 3 cups chicken broth 1 1/4 cup heavy whipping cream 3 cups shredded cheddar cheese freshly shredded (not prepackaged) 3 oz Philadelphia Cream Cheese, softened 1 tsp basil 1 tsp parsley 1/2 tsp pink salt 1/2 tsp black pepper 1/2 tsp nutmeg Instructions Cook riced cauliflower in microwave according to package directions. Brown ground beef drain and set aside. (I brown mine in advance and freeze in 1 lb portions.) In a large saucepan, saute onion and minced garlic in one tablespoon of butter until translucent. Add the other 2 tablespoons of butter and the riced cauliflower to the onion/garlic mixture and saute for 5 minutes stirring so that it doesn't stick. Add ground beef, chicken broth, heavy whipping cream, and spices. Bring soup mixture to a boil, reduce heat to low and simmer for 20 minutes. Add cheddar cheese a cup at a time, stirring with a whisk so that it melts evenly. Once the cheese is melted, add the softened cream cheese so that the soup thickens. I also used an immersion blender in about 1 cup of the soup to thicken it further. Simmer for 5 minutes to allow the soup to thicken. Serve!