1 c. diced Vidalia onion — cook till transparent in 1 T olive oil & 1 t butter; add 2 cloves fresh minced garlic & 1 T celery flakes. Add 2 cans chicken broth & 1 can water. Rinse & chop 1 lg. bag frozen broccoli & add it to the stock. Peel, rinse, & dice 1 medium Idaho potato & add it to the stock. Bring to full boil; reduce heat, cover & simmer 30 minutes, stirring occasionally. Whisk together 1/2 c. flour & 2 c. milk; stir that slowly into broth; stir in 12 oz american cheese & heat through — be careful not to scorch.