1 quart low-sodium chicken broth
2 cups 1% milk
1 package (20 ounces) frozen broccoli cuts, thawed
1 half small onion, finely chopped
¼ teaspoon black pepper
7 ounces Velveeta cut into ½ inch cubes
1 1/3 cups instant mashed potatoes
Combine broth, melt, broccoli, onion, pepper and 1 cup
water in slow cooker bowl. Cover and cook on high for 3 hours or low for 5 hours.
Whisk Velveeta into slow cooker until smooth sprinkle
instant potatoes over soup and whisk to combine serve immediately
Makes 6 servings