Fast Broccoli Cheese Soup

You can do it from start to finish in minutes and it tastes like you made it from scratch.  Good enough for company and doubles for a large crowd.  Serve with homemade bread or in a bread bowl.  From Katie Christensen (who got it from Emily Reese).

2 cans (10.25oz) of cream of chicken soup
3 T grated onion
2 T butter or margarine
2 cups shredded cheddar cheese
3 cups milk
1 package fresh or frozen broccoli florets, steamed until very tender

In a large stockpot saute the onion in the butter.  Over low heat, add a can of soup to the pot and stir.  Add cheese and stir until thoroughly melted.  Add milk and whisk until smooth.  Add the broccoli and stir.  Simmer until bubbly.

Notes:
CROCKPOT VERSION: After sauteeing the onion in skillet you can put all the ingredients in a crock-pot and cook, stirring occasionally, until bubbly (at least 1 hour).
VARIATION: You can use a package of mixed broccoli and caulifower or even double the broccoli to make it more hearty.