1 head broccoli
1 med. onion
5 ribs celery
5 c. milk
2 cans cream of chicken soup
4 chicken bouillon cubes
2 (5 oz.) jars Old English cheddar cheese
16 oz. Velveeta cheese, grated or cubed
1/4 c. Romano cheese
1/2 c. Parmesan cheese

Cut broccoli (I chop the stalks as well). Steam in 2-3 cups water until tender. Do NOT drain. Saute onion and celery in butter until soft. Add to broccoli and water mixture. Add milk, soup, and bouillon. Cook to a slow boil, stirring often. Simmer 15-20 minutes. Slowly add cheese to soup, stirring constantly. Freezes great!