• 1/2 cup butter
  • 1 onion, chopped
  • 1 (16 ounce) package frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (1 pound) loaf processed cheese food, cubed
  • 2 cups milk
  • 1 tablespoon garlic powder
  • 2/3 cup cornstarch
  • 1 cup water





  • In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  • Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  • In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.