Broccoli Cheese Soup

This soup is a little different than Mom's, because it uses Velveeta cheese instead of cheddar. I make both recipes, but use different recipes to switch it up a bit. If you've ever had Jason's Deli's Broccoli Cheese soup, this tastes similar.

1/2 stick butter
1 onion, diced
3 c. half and half
1 c. milk
2 heads of fresh broccoli
1/3 c. cornstarch
1/4 tsp. pepper
1/4 tsp. garlic powder
16 ounces Velveeta Cheese, cubed
salt to taste

In a large pot, melt the butter over medium heat. Add the onion and cook, stirring the onion until tender.  Wash and trim the ends of the broccoli (including the small stems because they are good in the soup). Chop into small pieces. Add broccoli, chicken broth and half and half . Cover and bring to a boil. Then simmer until broccoli is tender, about 10-15 minutes.

In a small bowl whisk together milk, cornstarch, pepper and garlic salt. Add to boiling broccoli mixture, stirring until thickened, about 3-4 minutes,

Reduce heat to low-medium and stir in cheese until melted. Add salt to taste.

(half and half can be substituted for 4 cups of chicken broth if you want)