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1. In large stock pot, melt butter over medium heat. Add onion and cook and stir until onion is tender.
2. Wash and trim ends of broccoli and then chop broccoli (including stems). Add broccoli and chicken broth to pot. Cover and bring to a boil. Simmer until broccoli is tender, about 10-15 minutes.
3. In a small bowl, whisk together the milk, cornstarch, pepper, and garlic salt. Add to boiling broccoli mixture, stirring until thickened, about 3-5 minutes.
4. Reduce heat to low-medium low and stir in cheese until melted. Add salt to taste.
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