1 stick butter
1 small onion, chopped
1 clove garlic, minced
16 oz. bag frozen broccoli florets
16 oz. bag frozen cauliflower florets
4 (15 oz. cans) chicken broth*
2 lbs. Whitehall Specialties White Cheese Sauce Base
16 oz. heavy cream
3 tsp garlic powder
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
3/4 cup corn starch
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In a stockpot, melt butter over medium heat. Saute onion and garlic in butter until softened. Stir in frozen broccoli and cauliflower. Cover with 3 cans chicken broth. Simmer about 15 minutes until vegetables are tender. Reduce heat and stir in Whitehall Specialties White Cheese Sauce Base until melted. Stir in cream, garlic powder, salt, and black pepper. In a small bowl, combine cornstarch and the last can of chicken broth until corn starch dissolves. Stir into soup and cook, stirring frequently until mixture starts to boil and is thick. Reduce heat to low.
*soup can be thickened or thinned according to preference by adjusting amount of chicken broth added.