Easy Broccoli Potato Cheese Soup

• 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

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

butter, onion, chicken broth, broccoli, frozen hash brown potatoes, garlic, pepper, salt, cornstarch, lowfat milk, cheese

Taken from www.food.com/recipe/easy-broccoli-potato-cheese-soup-273622 (may not work)