Cream of Broccoli Soup

• 4 cans cream of chicken soup
• 1 can cream of celery soup
• 1 medium onion; chopped
• 2-3 ribs celery; chopped
• 4 T. margarine
• 20 oz. chopped broccoli
• garlic (optional)
• Milk or heavy cream
  

Saute onion and celery in margarine until translucent in a stock pot. Add canned soup, broccoli and garlic. When combined and headed thru, add milk or cream to preferred consistency. Soup will continue to thicken as it cooks. Simmer about 15 minutes. Serve with homemade croûtons.

This is very rich and filling and can be a meal by itself. It's even better with some shredded cheese sprinkled on top. I don't have the exact amount of milk or cream needed because it varies each time depending on how long you let it simmer and how thick you like your soup.