broccoli cheese soup

1 lb. frozen broccoli florets
1 med. onion, chopped
1 clove garlic, minced
58 oz. chicken broth (that's 7 1/4 c)
2 tablespoons olive oil
2 cans cream of celery
2 cans cream of chicken
1 1/2 c potato flakes
morten's nature's seasons
paprika
8 oz. shredded cheddar

simmer broccoli, onion, garlic, broth, and oil till tender. add cream soups and stir till smooth. add potato flakes and season to taste. add cheese last and stir till melted. serve in bread bowls.

* for vegetarian, use vegetable broth in place of the chicken broth and cream of celery or asparagus in place of the cream of chicken