Cream Broccoli Soup

1/4 c. chopped onion
1 Tbsp. butter
2 c. milk
1- 8 oz. pkg. cream cheese
3/4 lb. Velveeta cheese, cubed
10 oz. broccoli, fresh or frozen
1/4 tsp. nutmeg
Dash of pepper

in a 2 quart saucepan, cook onions in butter until tender. Add milk and cream cheese, stir over medium heat until cream cheese is melted. Add remaining ingredients, heat thorougly, stirring occasionally. Makes five – one cup servings.