I adapted a recipe a little from one I found on http://www.allrecipes.com and it turned out to be very yummy!
1/2 cup butter
1 small or 1/2 large onion, chopped
about 1 pound fresh broccoli florets, chopped
1 1/2 big containers of chicken broth
1 pound cheese (I used1/2 mild Wisconsin cheddar and 1/2 sharp Wisconsin cheddar)
1 cup 2% milk
1 cup whole milk
Garlic Powder to taste
2/3 cup corn starch
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, about 20 minutes. (You could use frozen broccoli, if you do that, it won’t need to cook for quite as long)
- 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.