Broccoli Cheese Soup
From the kitchen of: Kristin Krahmer

1 bunch broccoli (steamed and chopped)
1 cup sharp cheddar (shredded)
1 cup Monterey jack (shredded)
1/2 block Velveeta (cubed)
1 can Cream of Mushroom soup
1 can Cream of Celery soup
2 cans (use the empty soup cans) of Whole Milk
1/2 stick of butter
salt, pepper, garlic powder to taste

Steam and chop broccoli, put aside. In double broiler, put the soups, milk, butter, and all the cheeses. Mix well. Stir slowly and continuously until all the cheese is melted. Last, add the chopped broccoli and seasonings to taste. Serve in bowls with some shredded cheese on top.