Cream of Potato & Broccoli Soup

My fantastic roommate whipped this tasty soup up one night.  My part was to perfectly steam the broccoli before putting it in the soup, which I did a great job at.  The soup was wonderful, and the recipe made enough for us to have leftovers for a while...which is very important.  It's originally a Weight Watchers recipe, but we changed a couple things...like using 1% instead of skim milk and using a hole head of broccoli instead of 20 oz.  Nothing too epic.  Here it is:

I know, right? Great place mat.

Ingredients:
1 tsp unsalted butter
1 medium sized onion, chopped
1 head of broccoli, chopped and steamed
1 32 1/2 oz can condensed cream of potato soup
4 cups 1% milk
3/4 cup low-fat extra sharp cheddar cheese, shredded 
Salt and pepper to taste

Directions:
Melt the butter in a large non-stick saucepan over low heat.  Add the onion and increase the heat to medium-low.  Cover and cook until tender, about 7 minutes.  Stir occasionally.  Add the condensed cream of potato soup.  Gradually add the milk, stirring until blended.  Increase the heat to medium-high and bring to a boil.  Add the steamed broccoli.  Reduce the heat to a low and simmer for about 5 minutes.  Remove from heat and stir in the cheese.  Add salt and pepper to taste.  Enjoy!