2 tbsp. salad oil
1 (10 oz.) can cream of potato soup
1/8 tsp. pepper
1 1/2 c. milk
Sm. bunch broccoli, cut in pieces
1 (10 oz.) can cream of celery soup
1 sm. onion, diced
2 c. water
1 c. shredded Cheddar cheese

In 4 quart saucepan over medium heat, in hot salad oil, cook onion, broccoli, and pepper until vegetables are tender, stirring occasionally. Add potato and celery soups, water and milk. Over high heat, bring to boil. Reduce heat to low. Cover and simmer 10 minutes to blend flavors. Add cheese. Cook, stirring frequently, until cheese is melted.