Meals Matter

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Contributed By: jenifl0w3r
Coworker Recipe Exchange - B.Bailey

Ingredients

1/2 cup Butter

1 Onion, chopped

1 OR 2 heads of fresh broccoli (or 16 oz pkg frozen but fresh is best)

4 (14.5 ounce) cans Chicken broth

1 (1 pound) loaf Velveeta

2 cups Milk

1 tablespoon Garlic powder

2/3 cup Cornstarch

1 cup Water

Preparation

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened.

2. Stir in broccoli, and cover with chicken broth.

3. Simmer until broccoli is tender, 10 to 15 minutes.

4. Reduce heat, and stir in cheese cubes until melted.

5. Mix in milk and garlic powder.

6. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Cook's Notes

We like to toss in a cup or two of ham chunks as well.

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