Broccoli and cheese soup

Just an experiment. Worked out well, but next time I will try it with cheddar cheese in slightly smaller quantities.

Ingredients
0.5 cup butter
1 chopped onion
16 oz frozen broccoli
2 chicken bouillon cubes (each for 2 cups)
3 cups water
2 cups milk
1/3 cup corn starch
1 pound Velveeta
1 tbsp garlic powder
0.5 tsp paprika
0.25 tsp black pepper

Preparation
Melt butter in a pot. Add the chopped onion and saute until soft.

Add in paprika and black pepper. Then finely chopped broccoli. Stir around then cover with 2.5 cups water and the bouillon cubes.

Simmer for 15 minutes.

Stir in cheese until melted, then add milk and garlic powder. Mix starch with the remaining 0.5 cup water. Drizzle in and cook until thick.

Serve with nice, crusty bread.