Easy Broccoli Potato Cheese Soup - cooking recipe

Ingredients

2 tablespoons butter
3/4 cup chopped onion
3 cups chicken broth
2 (10 ounce) boxes frozen chopped broccoli, thawed
3 cups diced frozen hash brown potatoes, thawed
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 - 1/2 teaspoon salt, to taste
2 cups fat-free half-and-half
1/4 cup cornstarch, dissolved in
1/4 cup low-fat milk
16 ounces Velveeta reduced fat cheese product, cut into cubes

Preparation

In a large soup pot, melt butter; add onions and saute until they're soft.
Add chicken broth, broccoli, hash browns, garlic powder, pepper and salt.
Bring to a boil. Reduce heat; cover and gently simmer for 10-15 minutes until everything is soft.
Stir in the fat-free half and half.
Dissolve the cornstarch in the 1/4 cup milk (I do this by shaking them in a jar).
Add the dissolved cornstarch to the soup.
DO NOT allow the soup to boil. Stir and cook until thickened. This may take 5-10 minutes.
Stir in the Velveeta cubes. Stir and cook gently until fully melted.