Brown the Beef: In a large soup pot, melt butter over medium heat. Stir in ground beef and brown. Drain excess fat.
Sauté the Vegetables: Stir in diced onion, garlic, and celery. Cook for 3–4 minutes until soft and fragrant.
Add the Broth: Add the beef broth and bring to a boil. Reduce heat to simmer.
Stir in Cauliflower: Stir in cauliflower florets (if using) and bring to a boil; reduce heat and simmer for 7–10 minutes, or until cauliflower is tender.
Make It Creamy: Reduce heat; stir in cream, cheese and seasonings. Cook and stir until cheese is melted and soup is smooth.
Final Touches: Season to taste with salt and pepper. Allow the soup to sit for 5 minutes before serving. If desired, garnish with crumbled bacon or diced pickles.
