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Dump the butter into a large pot over medium heat.
Once the butter is melted, add the diced onions to the pot.
Cook the diced onions until they are translucent.
Add the flour to the pot and stir well.
Continue cooking the flour, butter and onion mixture for 3 minutes, stirring frequently.
Add the chicken broth to the pot and whisk until a thick mixture forms.
Add the milk to the pot and whisk well.
Add the onion powder, garlic powder, salt and pepper to the pot and whisk well again.
Add the chopped broccoli florets to the pot and stir them into the soup.
Leave the soup to simmer over medium heat for 15 minutes, stirring frequently.
After 15 minutes, remove the pot from the heat and add the shredded cheddar cheese to the pot.
Stir the cheese into the soup.
Serve and enjoy!