Put a soup pot over medium heat. Add vegetable oil and onions and cook for 4 minutes, stirring often. Add the frozen broccoli and continue stirring for about 5 more minutes until the onion in translucent and the broccoli is thawed. Add half and half and water, and bring to a slow boil. Add Velveeta, salt, pepper, and garlic powder. Cook at a slow boil, stirring often until cheese melts. Mix corn starch and cold water in a small bowl. Add to cheese mixture and cook until the soup thickens.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 257 (72%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 16.1g||81 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 79.8mg||25 %|
|Sodium 373.3mg||13 %|
|Potassium 150.9mg||4 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 9.7g|
|Protein 15.8g||23 %|
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Calories per serving: 359
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