1/2 c. chopped onion
1/2 c. butter
1 can cream of chicken soup
2 1/2 c. milk
1 lb. Velveeta cheese, cubed
1 pkg. frozen chopped broccoli, cooked & drained

Saute onion in a small amount of the butter. Add remaining ingredients. Cook on low heat, stirring constantly until cheese melts. Garnish soup with broccoli floweretts and croutons. Use low salt products.