1/2 c. butter
1 onion, chopped
4 - 14.5 oz. cans chicken broth
1 lb. loaf processed cheese, cubed
2 c. milk
1 tbsp. garlic powder
2/3 c. cornstarch
1 c. water
16 oz. pkg. frozen chopped broccoli

In a stockpot, melt butter over medium heat. Cook onion in butter until softened.

Stir in broccoli, and cover with 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 small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.