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 i cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch in water until dissolved. Stir into soup; cook, stirring frequently until thick. Freezes well.
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|Serving Size: 1 Serving (994g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2188 (72%)|
|Amt Per Serving||% DV|
|Total Fat 243.1g||324 %|
|Saturated Fat 154.4g||772 %|
|Monounsaturated Fat 66.6g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 724.2mg||223 %|
|Sodium 3501.2mg||121 %|
|Potassium 813.5mg||21 %|
|Total Carbohydrate 97g||29 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 94.3g|
|Protein 118g||169 %|
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Calories per serving: 3038
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