1 qt low-sodium chicken broth

2 cups 1% milk

1 (20 oz) pkg frozen broccoli cuts, thawed

1/2 small onion, finely chopped

1/4 tsp black pepper

7 oz velveeta, cut into 1/2″ cubes (1 cup packed cubes)

1 1/3 cups instant mashed potatoes

combine broth, milk, broccoli, onion, pepper and 1 cup water in slow cooker. 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.

6 servings