Prepare the Ingredients: Peel and cube the potatoes. Slice the onion and mince the garlic.
Assemble the Soup in the Crockpot: Place the potatoes, onion, garlic, and frozen broccoli into the crockpot. Add the cream of chicken and mushroom soups. Pour in the chicken broth. Add the butter and sprinkle the flour over the top. Season with salt and pepper.
Cook the Soup: Set the crockpot to high and cook for 4-5 hours, until the potatoes are tender and the broccoli is cooked through, stirring occasionally.
Add the Cheese: About 30 minutes before the end of the cooking time, add the Velveeta cubes. Stir until melted and the soup is creamy.
Final Adjustments and Serve: Check the consistency and seasoning. Adjust with additional broth or seasoning as needed. Serve hot, with a side of crusty bread if desired.
Notes
For a vegetarian version, replace the cream of chicken soup with more cream of mushroom and use vegetable broth instead of chicken broth.
