Slow-Cooker Potato-Broccoli Soup

• 2 lb. baking potatoes (about 4), peeled, cut into 3/4-inch pieces
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 1 cup water
• 4 cups small broccoli florets, coarsely chopped
• 1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes

1. Line slow cooker with disposable plastic liner as directed on package.
2. Place potatoes in prepared slow cooker.
3. Add broth and water; cover with lid.
4. Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
5. Mash potatoes lightly with potato masher.
6. Stir in VELVEETA and broccoli; cook, covered, 30 min.
7. Stir before serving.

baking potatoes, chicken broth, water, broccoli florets, velveeta

Taken from www.kraftrecipes.com/recipes/slow-cooker-potato-broccoli-soup-184249.aspx (may not work)