Broccoli and Cheese Soup

Who else is a sucker for soup?  There is something so comforting and homey about a warm bowl of soup no matter what the weather is outside.  Of course soup is way better in the cold winter months, but in the spring and summer when the produce is at it’s peak, you have to take advantage!  And just the mere mention of Velveeta makes my heart tingle and mouth water.  What’s even better is, I can freeze the leftovers to enjoy during hibernation.  And for the record, I’d cook this over any other restaurants broccoli and cheese soup any day. Enjoy!

Ingredients
1/2 cup butter
1 onion, chopped
1 garlic clove, minced
1 lb fresh broccoli, chopped to desired consistency
1 can rotel
1 32 ounce box chicken broth
1 lb velveeta, cubed
1 1/2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
2/3 cup water
salt and pepper

Directions   
In a stockpot, melt butter over medium heat
Add onions and garlic, and cook until soft
Add broccoli and cook for about a minute
Stir in rotel and chicken broth
Simmer the soup until broccoli is tender (10-15 minutes)
Reduce the heat and stir in the cheese, a couple cubes at a time
Add the milk and garlic powder, stir to combine
In a small bowl, stir together cornstarch and cold water, until dissolved
Stir cornstarch mixture into soup, bring to a boil to thicken
Give the soup a taste and adjust seasoning if necessary (I used seasoned salt instead of kosher)
Top with sour cream, chives, bacon, croutons, and even more cheese (you deserve it!)