1 can cream of chicken soup
1 can cheddar cheese soup
1 can water
2 cups broccoli florets
1 cups shredded cheddar
1 T. cornstarch
Steam the broccoli. Combine soups and 1 can of water over medium heat, once heated add shredded cheddar. Once melted, add broccoli. Puree in blender. If it's not thick enough, mix the cornstarch with a little water and add it to the soup, bring to boil, simmer while stirring.
Notes: I've always followed the recipes I've had by using chicken broth and the soups were good but not very thick. Yesterday I only had one can of cheddar cheese soup so I thought I'd use the cream of chicken to get volume and thickness. It totally worked. It was delicious.
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