1 T. olive oil
1 medium onion, fine dice
1 T. garlic powder
1 tsp. dried parsley
1/4 tsp. salt, or more to taste
1/4 freshly ground black pepper, or to taste
16 0z. frozen broccoli
1 32 oz. box chicken broth
16 oz. 2% milk Velveeta Cheese
1/2 cup skim milk
1/4 cup cornstarch
1/2 cup water
Heat the oil in a 3 qt. or larger saucier. Add the onion and stir, add the garlic powder, parsley, salt and pepper and continue stirring until the onion is translucent, about 3 or 4 minutes.
Stir in the frozen broccoli and chicken broth, and let the mixture come to a boil. Cover and turn heat down to low to simmer for 5 minutes or until broccoli is no longer frozen.
Meanwhile, cube up the Velveeta and dissolve the cornstarch into the water with a whisk. Remove the lid after soup has simmered for a few minutes and add the velveeta, stirring as it melts. Add the milk and stir, then add the cornstarch mixture and keep stirring until all the cheese has melted and the soup is thickened and bubbly.
Serve hot with crackers or nice bread and a simple green salad.