Velvety Vegetable Cheese Soup - cooking recipe

Ingredients

1 (16 ounce) package frozen broccoli carrots cauliflower mix
2 (14 ounce) cans reduced-sodium fat-free chicken broth (I used regular broth)
12 ounces Velveeta cheese, pasteurized prepared cheese product cut up

Preparation

Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minute or until vegetables are tender.
The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. (This was incredible this way!).
Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.