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Tuesday, September 9, 2008

Velvety Vegetable Cheese Soup

From: Kraft Food & Family

1 Package (16 oz.) frozen broccoli, cauliflower & carrot mix
2 Cans (14 oz. ea.) fat-free, reduced sodium chicken broth
3/4 LB. (12 oz.) Velveeta pasteurized cheese product, cut up

Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min or until vegetables are tender. -- Mash vegetables with potato masher to desired consistency. -- Stir in Velveeta; cook 5 min. or until cheese is melted and soup is heated through, stirring frequently.

Serves 6

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