In a large pot, cook potatoes and broccoli in chicken stock. I start the potatoes first and let them cook for 5 mins before adding the broccoli.
In a separate pot, on med low heat, melt butter and add garlic. When butter is melted add velveeta in chunks. Continuously stir. Once all melted, add milk and spices. Combine with potatoes, broccoli and stock. Purée in food processor. Serve in a toasted bread bowl or with crusty bread for dipping.