Instructions

Melt butter in a stockpot over medium heat.
Chop onion.
Saute in butter.
Stir in broccoli & cover with 3 cans chicken broth.
Simmer about 15 minutes until broccoli is tender.
Reduce heat & stir in cheese cubes until melted.
Add half & half and garlic powder.
In a small bowl, mix cornstarch with 4th can of chicken broth.
Stir into soup, stirring frequently until thick.