Ingredients
- 1/2 cup butter (1 stick) – (can use less really, about 5-6 tbls. It is used to sauté the onions & garlic)
- 1 onion chopped
- 1 tbs. minced garlic
- 1 pkg. of Frozen Broccoli – (I use the fresh broccoli and just the “tops” and a little of the stem. I also put them in the chopper and grind them up. If I am cooking for Mom I will just chop a few whole heads up normally so they are big)
- 4 cans Chicken Broth – 14.5oz a can
- 2 lbs Velveeta Queso Blanco Cheese (chopped into chunks)
- 2 Cups of Half-n-Half (but I am finding out using Low Fat Milk is even better because it makes the soup easier to heat up the next day and taste better)
- 1 tbs. Garlic Powder
- 2/3 cups cornstarch
- 1 cup milk
Preparation
Step 1
In a pot, melt your butter over med. heat and then add your chopped onion and minced garlic. Cook the onion and garlic until the onion is transparent or softened.
Stir in the broccoli and coat that with the butter and onion mix, then cover that with the 4 cans of Chicken Broth. If you want to add carrots to the soup, this is when you will do that. Simmer all this until the broccoli is tender (I usually do this about 30 mins). Add the 2 cups of Half-n-Half (or milk) and 1 tbs garlic powder. Stir this to mix well and let it simmer. While it is simmering, in a small bowl, stir the cornstarch and milk together (you can use water in place of the milk for this OR you can use more Chicken broth, I have tried all and my least favorite was the water, it seemed to thin the soup out a lot. The chicken broth was very good and the milk just adds more calories). Stir the cornstarch mixture until it dissolves, then add this to your broccoli mixture that has been cooking. Stir this all up and get ready to add your cheese.
Last but not least, toss in your cheese and stir until cheese is melted and soup is thick. If you feel it is too thick, just add broth or milk or water to thin. Salt & Pepper to taste.