Cheese and Broccoli Soup

1 can cream of chicken soup (or 1 1/2 c white sauce)
1 1/2 c milk
2 medium potatoes, peeled and sliced
1 bunch broccoli, separating tops and cutting the stalk into tiny pieces
1 1/2 c shredded cheese (I used medium cheddar)

Cook potatoes and broccoli in boiling water for 8 to 10 minutes (5 minutes longer if potatoes are not soft after initial time.) In a separate, large sauce pan heat soup (white sauce) and milk together over medium heat. Stir until smooth. Add drained broccoli and potatoes to sauce. Stir in cheese and heat soup until the cheese is completely melted.