1/2 c. chopped onion
1 tbsp. butter
2 c. milk
8 oz. pkg. Philadelphia cream cheese, cut up in cubes
3/4 lb. Velveeta cheese, cut up in cubes
10 oz. pkg frozen chopped broccoli, cooked and drained
1/4 tsp. ground nutmeg
Dash of pepper

In a 2 quart saucepan, saute onions in butter until soft. Add milk and cream cheese. Stir over medium heat until cream cheese is melted. Add remaining ingredients and stir over medium heat until heated thoroughly. Makes 5 cups of soup. For a change, try preparing soup using cauliflower.