In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
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|Serving Size: 1 Recipe (2569g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1001 (61%)|
|Amt Per Serving||% DV|
|Total Fat 111.2g||148 %|
|Saturated Fat 67.7g||338 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 292mg||90 %|
|Sodium 1155.6mg||40 %|
|Potassium 3834.7mg||101 %|
|Total Carbohydrate 137.3g||40 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 110.7g|
|Protein 44.7g||64 %|
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Calories per serving: 1645
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