Easy Broccoli Cheese Soup Recipe

2 1/2 (16 ounce) packages chopped frozen broccoli, thawed
2 cups half-and-half cream
4 cups water, divided
2 pounds processed cheese, cubed
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup cornstarch

Steam the broccoli in a steamer or in a colander over boiling water until tender and bright green, 15 minutes. Set aside.
Combine half-and-half, 2 cups water and cheese. Cook until cheese is melted and smooth, stirring constantly. Stir in salt, pepper and garlic powder. In a separate bowl, combine cornstarch and remaining 2 cups water, stirring to dissolve. Whisk the cornstarch mixture into the soup. Stir in broccoli and cook throughly for a few more minutes.