1 head broccoli
1 onion
3 chicken bouillon cubes and 3 c. water or 3 c. chicken broth
2 tbsp. butter
3 tbsp. cornstarch
1 lb. Velveeta cheese
3 c. milk

Chop head of broccoli fine. Chop onion fine. Boil broccoli and onion in 3 cups chicken broth or 3 cups water and 3 chicken bouillon cubes. Boil until tender.

In separate pan, melt 2 tablespoons butter with 3 tablespoons cornstarch. Mix together with 3 cups milk. Add to pan of broccoli. Stir soup and add small chunks of Velveeta cheese until melted and soup has thickened.