1/2 cup butter
2 cups chopped onion
4 cloves garlic, minced
1 1/2 pounds fresh broccoli flowerettes, chopped small
4 (14.5-ounce.) cans chicken broth (or the equivalent amount of water and bouillon)
1 pound Velveeta, cubed
2 cups heavy cream
6 Tablespoons cornstarch
smoked paprika (optional)
ground mustard (optional)
cayenne pepper (optional)
In a stockpot, melt butter over medium heat.
Cook onion in butter until softened.
Add minced garlic and cook another minute or two.
Do not let the garlic brown or burn.
Stir in broccoli and broth or bouillon, reserving 1/2 cup of the liquid for thickening with cornstarch later.
Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat and stir in Velveeta cubes until melted.
Mix in cream.
In a small bowl, stir cornstarch into reserved 1/2 cup water until dissolved.
Stir into soup; cook, stirring frequently, until it begins to come to a boil and is thickened.
For additional flavor, add sprinkles of smoked paprika, ground mustard, and cayenne pepper to suit your taste.