broccoli cheese soup

I made broccoli cheese soup the other night and we ate it with some crusty sour dough bread. Brett loved it and the leftovers were just as good if not better then the first night.

INGREDIENTS
• 2-3 T of butter
• 1 small onion, chopped
• 1 (16 ounce) package frozen chopped broccoli
• 4 cups chicken broth – set aside ½ cup
• ½ a “loaf” of Velveeta
• 2 cups cheddar cheese
• 2 cups milk or half and half
• Some minced garlic - I used a lot :)
• 1/3 cup cornstarch

DIRECTIONS
1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add the garlic and cook a few minutes.
2. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
3. Reduce heat, and stir in cheese cubes until melted. Mix in milk.
4. In a small bowl, stir cornstarch into ½ c chicken stock until dissolved. Stir into soup; cook, stirring frequently, until thick.