In a large pot or dutch oven, fry bacon. Drain off extra grease and set bacon aside on a paper towel.
Place ground beef, garlic, seasoning, onion and green pepper in pot and cook until beef is no longer pink. Again drain off excess fat and grease.
Add in cauliflower, carrots, celery and chicken broth. Bring pot to a boil, reduce to simmer and cover. Simmer until vegetables are tender.
In a small sauce pan, add heavy cream and whisk in xanthan gum. Bring to a low boil and immediately reduce heat. When the mixture has thickened slightly, add it to the pot of soup and stir.
Slowly add in shredded cheese 1/4 cup at a time and whisk to ensure it melts evenly. Adding the entire cup at once may cause the cheese to melt in clumps.
Let soup simmer 10 more minutes until desired thickness.