½ cup butter (1 stick)
1 onion, chopped
1 (16 0z) pkg Frozen Chopped Broccoli
1 (14oz) can of Veg-All
4 (14.5oz) cans chicken broth
1 (1 lb) Velveeta
2 cups mild
1 tablespoon garlic powder
2/3 cup cornstarch
1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and Veg-all and cover with 3 cans of chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat and stir in cheese until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into fourth can of chicken broth until dissolved. Stir into soup; cook, stirring frequently (so the cheese doesn’t burn on the bottom) until thick.
RThaw. Reheat over low heat until hot.