Cream of Broccoli Soup(Quick)

Wash and chop broccoli.

Place into 2 cups boiling water; cook 10 to 12 minutes.

Remove broccoli with a slotted spoon, leaving cooking water in saucepan.

Add milk to bring back to 2 cups liquid.

Whisk in 1 can cream of chicken soup (prefer Campbell's). Do not boil, just heat as you add 1 cup cubed or shredded cheese. (I like a combination of Monterey Jack and sharp American.)

When smooth and cheese has melted, return broccoli to soup and bring up to warmth wanted, but do not boil.

Milk may be added to thin soup, if needed.

I sometimes add chopped leftover chicken.