Broccoli Potato Soup

2 cups broccoli florets
1 small onion, thinly sliced
1 tbsp. margarine
1 can (10 3/4 oz.) Condensed cream of potato soup
1 cup milk
2 cup water
1/4 tsp. Dried basil
1/4 tsp. Pepper
1/3 cup shredded cheddar cheese

In a large saucepan, saute broccoli and onion in margarine until tender. Stir in soup, milk. Water, basil, and pepper; heat through. Add cheese; stir until melted.

Makes 4 servings.