Spinach Bisque

This is a recipe from a little restaurant in Galesburg, IL. I finally found it online. It's really good, even if you don't like spinach. Dip hunks of french bread in it to make it a meal. It would also be really good in a bread bowl, I've just been too lazy to make some yet.
-Allison

4-5 cups Chicken Broth
3 10-oz packages of chopped spinach (frozen boxes)
4 tablespoons of butter
2 1/2 cups Velveeta (I know, I know, but it's still really good)
1 pint of half and half
2 tablespoons onion
4 tablespoons corn starch
Parmesan cheese to taste
Salt and pepper to taste

Boil spinach in 4 cups chicken broth till tender. Meanwhile saute onion in butter in a pot large enough to contain all of the bisque at the end. Add corn starch and stir until blended, then add the spinach in three batches. Stir in cheese and half and half. Add rest of chicken broth if needed. It’s always better the second day… Enjoy!!