1 (10 oz.) can cream mushroom or cream celery soup
1 (10 oz.) can cheddar cheese soup
2 cans milk (use empty soup can)
1 (12 oz.) bag frozen broccoli florets
garlic powder, to taste
salt and pepper, to taste
cheese (I always add a slice American and shredded sharp cheddar, about 1 cup)

OPTIONAL:

carrots (I cut up about 6 baby carrots in a food chopper)
1/4 onion, chopped really fine (or more if you like)
2 celery stalks, chopped fine

Put everything in a large pot, cover, cook on low about an hour til hot.

Or, put in Crock-Pot with just a tiny bit of water on LOW for 4 to 6 hours, on HIGH for 2 hours, or on warm all day.

Serve with warm French bread or a sourdough bread bowl.

Submitted by: Lindsay