1 lg. or 2 small bunches of broccoli
1 lg. onion, chopped
1 qt. half and half
1 pt. heavy cream
1 stick butter
1 lb. Velveeta cheese
4 oz. extra sharp cheese
Salt and pepper
4 tbsp. cornstarch

In heavy pot, slice stems of broccoli and 1 1/4 of flowerettes. Cover with water, add salt and chopped onion. Bring to a boil and reduce heat. Cook until almost done, add rest of broccoli. Cook until almost done. Add rest of broccoli. Cook until all is done, turn off heat. Add butter, cheeses, cream and all except about 1 cup of the half and half. Mix with remaining half and half add cornstarch and mix. Return to heat and add cornstarch to thicken soup, stirring constantly. So as not to burn.