- 1/2 cup butter
- 1 onion, chopped
- 1 (16 ounce) package frozen chopped broccoli
- 4 (14.5 ounce) cans chicken broth
- 1 (1 pound) loaf processed cheese food, cubed
- 2 cups milk
- 1 tablespoon garlic powder
- 2/3 cup cornstarch
- 1 cup water
In a stockpot, melt butter over medium heat. Cook onion in butter until softened.
Stir in broccoli, and cover with chicken 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 a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
With some “alterations” this soup is awesome and deserves a very high rating! I used 6 Tablespoons of Butter (1/2 cup is just too much)… I added 2-3 cloves minced garlic to the onion… once the onion was tender/translucent I sautéed several chicken bouillon cubes and then added 2+ pounds of fresh broccoli to the onion/bouillon mixture and added 6-7 cups of water. I used heavy cream instead of milk. I still used the garlic powder to taste and added freshly ground black pepper too. I only used ½ cup of cornstarch and blended it with the soup broth instead of water. Lastly I used medium cheddar cheese and added it at the very end.
If you’re unsure about deviating from the recipe, at least use fresh broccoli and cream or half/half and make sure to add the cheese at the end! It will make a delicious difference.