1/2 c butter
1 onion, finely chopped
16 oz. frozen baby broccoli florettes
4 - 14.5 oz. cans chicken broth
1 1/2 lb. Velveeta, cubed
2 c milk
1 t garlic powder
2/3 c cornstarch
1 c water
Salt & fresh ground pepper
In a soup pot, melt butter. Cook onions until soft. Add broccoli & chicken broth. Cook 10-15 min.
Reduce heat. Stir in Velveeta until melted. Mix in milk & garlic powder.
In a small bowl, mix together cornstarch & water. Turn up the heat on the soup & add the cornstarch mixture to the soup. As the soup boils (for about 5 minutes) it will thicken.
Add salt & ground pepper to taste.
