Broccoli Cheese Soup

This soup is definitely better with the addition of heavy cream...but tastes fine without it too. I make this one in the middle of the day, or the day before, and reheat it for dinner. Good for those days you'll be home from activities late.

Broccoli Cheese Soup
1 head OR 2-3 cups broccoli, chopped
1 can cream of chicken soup
1 soup can of milk
2 small OR 1 large can evaporated milk..OR...1 cup heavy cream
1/4 cup butter
1/4 cup flour
1/2 medium onion, chopped
salt and pepper...to taste
2 cups cheddar cheese, grated
In a large pan, saute onions in butter about 3 minutes on medium heat. Stir in the flour and cook another 2 minutes. Whisk in the cream of chicken soup and milk. If using evaporated milk, add now...if using cream wait until the end to add it in. You could add 1/2 a cup or so of water if the soup is too thick. Add the broccoli and cook on low heat 10-20 minutes, until it reaches the softness you prefer. Stir occasionally. Don't scorch. Blend 3/4 of the soup in a blender, food processor, or (the easiest) blend in the pan with a stick blender. Return soup to the pan. Remove pan from the heat and add cheese. Stir until melted. Add the cream now if using. Salt and pepper to taste. Serve hot.