YUM: Crock-Pot broccoli cheese soup

I realize I only pop up once in a blue moon but I think I bring some quality infotainment when I do. Here's an AMAZING and super easy CROCK-POT (r) broccoli cheese soup. The ever-handsome Jason and I made it yesterday and it was perfect, considering the temperature dropped suddenly and it began to rain before I left work.

Cheese means you love people.

Doesn't that look yummy? It's a hodgepodge of different recipes online. Here's the recipe for all you starving college kids such as myself:

1/2 medium onion, chopped (Remember to leave this in the fridge until right before you cut it so it's fumes won't kill your eyes!)
2 Tbsp margarine (I like Fleischmann's olive oil spread. Just saying.)
1 can cream of celery soup (You can also apparently use cream of chicken but whatever.)
1 1/2 cups milk (We used 2%.)
1 12oz bag of frozen broccoli
1 lb Velveeta cheese, cubed
1 package of cheesy instant potatoes
pepper (fresh cracked would bump this recipe up to 11)

Prep:

IT'S EASY, I PROMISE.

Sautee the onions in olive oil. Get 'em nice and cooked. Done? Cool. Now put all of this stuff in the Crock-Pot, except for the instant potatoes and pepper. Cook on low for about four hours. Done? Cool. Give it a stir, and add in a little bit of instant potatoes. This is to thicken your soup. Continue adding a little bit at a time until you reach your desired consistency/flavor profile. Now, since we have a lot of salty ingredients, you probably won't want to add salt, but to give it a little pep, add some pepper. Jason and I like pepper. Really... really like pepper.

See? I told you it was delicious. Try this with your friends. Or alone. And get some Oreo cookies for dessert, because why not.

Stay cheesy excellent xx