1 stick butter
1 med. onion
1 can cream of onion soup
1 can cream of celery soup
1 can cream of chicken soup
3 cans milk
2 pkgs. chopped broccoli, drained
1/2 lb. jalapeno cheese
1/2 lb. Velveeta cheese

In a large Dutch oven, melt 1 stick of butter. Saute 1 medium chopped onion. Add all soups and the 3 cans of milk. Stir all together and add broccoli, salt and pepper to taste. Cut the cheese into squares and drop into the soup. Stir. Heat all ingredients at least 10 to 12 minutes on medium heat.