Recipe

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• 1 quart low sodium chicken broth
• 2 cups 1% low-fat milk
• 1 (20 oz) package frozen broccoli cuts, thawed
• 1/2 small onion, finely chopped
• 1/4 tsp black pepper
• 7 oz velveeta cheese, cut into 1/2-inch cubes
• 1 1/3 cups instant mashed potatoes

• 1 Combine broth, milk, broccoli, onion, pepper and 1 cup water in slow cooker bowl.
• 2 Cover and cook on high for 3 hours or low for 5 hours.
• 3 Whisk Velveeta into slow cooker until smooth.
• 4 Sprinkle instant potatoes over soup and whisk to combine.
• 5 Serve immediately.