Velvety Vegetable Cheese Soup

1 pkg (16 oz) frozen broccoli, cauliflower and carrot mix

2 cans fat free reduced-sodium chicken broth (14 oz each)

3-4 lb (12 oz) Velveeta Cheese, 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 tender.

Mash vegetables with potato masher to desired consistency

Stir in Velveeta; cook 5 min or until Velveeta is melted and soup is heated through, stirring frequently.

Makes 6 servings, 1 cup each

{Recipe from Food & Family Winter 2008}