1 small onion, chopped
1/2 c. butter
1 (16 oz.) pkg. frozen chopped broccoli
4 (14.5 oz.) cans chicken broth
1 lb. Velveeta cheese, cut in cubes
2 c. milk
1 tbsp. garlic powder
2/3 c. cornstarch

Saute onions in butter.

Add chicken broth and broccoli; semi-boil until broccoli is tender. Lower heat and add cheese cubes. Stir until cheese is melted. Add garlic powder and milk. Mix cornstarch with water until dissolved. Add to soup and cook until desired thickness. I have used a bag of frozen mixed cauliflower and broccoli when making this soup.