Jan's Easy Broccoli Soup

3-4 heads of Broccoli
1 Sm. block of Velveeta, cubed
1 Lb. Shredded Sharp Cheddar
Salt & Pepper to taste
Tabasco to taste
1 onion, chopped (optional)
1 can of Artichoke Hearts (optional)

*** NOTE: 
You will need a hand blender, a regular blender or a 
potato masher for this recipe.

Wash and separate the broccoli into trees.

Bring about 6 cups of salted water to a boil.  
Add the broccoli and boil until tender.  

Meanwhile, drain and chop the artichoke hearts. 
(Use a blender or food processor for this step.) 
Finely chop the onion and saute the onion and
chopped artichoke hearts in a little butter - until
the onion is soft.   Set aside

Drain off most of the water from the broccoli and 
reserve it.  

Mash or puree the broccoli and add back as much 
of the broccoli water as you need to get the soup to 
a nice thick, soupy consistency.   

Put the pot back on the heat, add the onion and artichoke
mixture and let the soup come to a simmer.  Then start 
adding the cheese.  Stir constantly, until all the cheese
is melted.  

If you need to, add more broccoli water to get it to the 
consistency that you desire.  
Add Salt, Pepper and Tabasco to taste. 
 
This soup freezes well.