2 c. (2 pkg.) chopped broccoli
2 cans cream of potato soup
1 soup can of water
4 c. milk
1 stick (1/2 c.) butter
small Velveeta cheese
onion, optional

Cook broccoli and onion to desired taste until tender and drain. Add milk, water and soup until creamy on low heat. Add butter until melted on low heat. Stir often. Add salt and pepper to season. Add 1/2 pkg. Velveeta cheese 5 - 10 minutes prior to serving after soup is removed from heat. Cheese will melt with the lid on the pot. Serve hot with crackers.