Crockpot Broccoli Potato Cheese Soup

32 oz. frozen broccoli cuts (fresh doesn't stand up well)
1.5 lb bag small Dutch potatoes, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 (14 oz.) can chicken broth
1 small yellow onion, diced
2 cloves garlic, minced
2 T. butter, sliced
1 lb block Velveeta cheese, cut in small cubes
1 T. flour
salt and pepper to taste

Place all ingredients in lined or sprayed crockpot.  I placed them in order they are listed above, ending with the cheese on top. (see picture above). The Velveeta melts better when it is cut in small cubes. Cook on high for 4-5 hours, or on low for 6-8 hours, or until potatoes and broccoli are to taste. Remove lid the last 10 minutes to thicken soup. Enjoy! Serve with cheese bread or sandwiches. (see photo below for after cooking)