Categories: SOUPS

Ingredients

• 1 quart low-sodium chicken broth
• 2 cups 1% milk
• 1 package frozen broccoli cuts, thawed (20 ounce)
• 1/2 small onion, finely chopped
• 1/4 teaspoon black pepper
• 7 ounces Velveeta, cut into 1/2-inch cubes (1 cup packed cubs)
• 1 1/3 cups instant mashed potatoes

Directions

1. Combine broth, milk, broccoli, onion, pepper, and 1 cup water in slow cooker bowl. Cover and cook on High for 3 hours or Low for 5 hours.

2. Whisk Velveeta into slow cooker until smooth. Sprinkle instant potatoes over soup and whisk to combine. Serve immediately.

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