Low Carb Cheeseburger Soup

My friend and neighbor, Ann, passed this recipe on to me this winter. It is really easy to make and can easily be doubled or halved pending the number of guests. Although I often freeze soups, I have not frozen this one and cannot tell you how well it preserves. One item to keep in mind if you do have leftovers and reheat: most of the cheese floats to the top of the container and you will have to stir it again while reheating. 

Ingredients: 

1 lb ground turkey (Works well with lean ground beef, too!) 

2 tsp onion powder 

1 tsp basil 

3 cups chicken broth  

1 cup each of frozen broccoli and fozen cauliflower

1/2 cup frozen carrots (I have generally omitted this and added more broccoli.)

1 1/2 cups fat free half and half 

8 oz shredded cheddar cheese (Kraft has a new Mexican shredded cheese that is great, too!)

The recipe makes 8- 10 bowls of soup. 

Directions: Brown ground turkey (or lean ground beef) and drain off any fat. Return to a large pot and add onion powder. Brown a little longer to flavor the meat. Add chicken broth, basil and frozen veggies. Bring to boil and simmer covered about 20 minutes until the veggies are tender.

Add in fat free half and half and then the shredded cheese. Take off heat and stir until cheese is melted. DO NOT return to heat or cheese will separate and not look creamy and pretty. Don't worry, it will still be edible, but clumpy. If you reheat the soup, it also somewhat has this consistency.

Also, this is great because it is thick enough crackers aren't really needed to make it a hearty soup.