Broccoli 'N Cheese Soup

A classic "yum"...

1/2 cup butter
1 small onion, diced
1 head or 16 oz bag frozen broccoli (florets)
7 1/4 cups chicken stock
2 cups milk
1 tbsp garlic powder
1 lb Velveeta, cubed
2/3 cup corn starch
1 cup cold water

Melt butter in large stock pot. Add onion, sautee until translucent. Add broccoli (to speed things up, steam broccoli in the microwave). Add stock and milk. Bring to a boil. Add garlic powder and cheese, cook stirring often until cheese has melted. Stir corn starch into the cold water and pour slowly into the soup while stirring to avoid clumps. Return to a low boil, cook until thickened. Season to taste with salt and pepper.

I serve this with drop biscuits - add garlic and extra butter to your biscuits to make it even yummier!