Broccoli & Potato Cheese Soup

 

 INGREDIENTS

• 1/2 cup butter
• 1 onion, chopped
• 1 (16 ounce) package frozen or 2-3 cups fresh broccoli (chopped)
• 2-3 medium potatoes, diced into small cubes
• 4 (14.5 ounce) cans chicken broth
• 1/2 lb processed cheese food, cubed
• 1/2 lb shredded cheddar cheese
• 2 cups milk
• 1 tablespoon garlic powder
• 2/3 cup cornstarch
• 1 cup water

DIRECTIONS

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and potatoes, and cover with chicken broth. Simmer until vegetables are tender, 10 to 15 minutes.
2. Reduce heat, and stir in milk and garlic powder. When hot, add cheese and stir until melted.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.                                                                                                *note: if you don't like broccoli and potatoes together, this recipe can be used to make broccoli cheese soup or potato cheese soup separately. Just don't add the other vegetable, and double to one being used.