My Favorite Crockpot Broccoli Cheese Soup

2 (14.5 oz.) cans chicken broth + enough water to make 4 c. (it won't take much)
32+ oz. chopped frozen broccoli, or florets, chopped, depends on how much you like (we like a lot)
4 c. evaporated milk
2/3 c. flour*
2 sticks butter
1 1/2 lbs Velveeta cheese, cut into cubes

Place liner in crockpot. (I used a 6 qt one) Add chicken broth and water. Add broccoli. Place lid on pot. Cook on high for 3 hours. Melt butter in pan, over medium heat. Add flour and evaporated milk. Stir until thickened. Add cubed cheese. Stir consistently to melt cheese, & not to scorch cheese or scald milk. Add this mixture to crockpot and stir to blend. Change setting on crockpot to "keep warm" until ready to serve. This made about 3 qts (crockpot was half full) Yummy!

*corn starch may be substituted for people who need gluten free diets. It will only take 1/3 c. corn starch. The cornstarch has to be dissolved in room temperature evaporated milk, before adding to the soup, as it will separate, sink to the bottom, and burn if added to the melted butter.

For a double recipe, I used these amounts:
2, 22 oz. bags of frozen broccoli florets, chopped, + 1, 26 oz. bag frozen chopped broccoli (70 oz.)
2 cans chicken broth + enough water to make 4 c. (not much, for me it was about 4 T.)
3 sticks butter
3/4 c. flour, (Wondra works well)
3, 12 oz. cans evaporated milk
2 lbs Velveeta cheese, cubed

Somewhere in between measurements:

44 oz. frozen chopped broccoli

3 cans chicken broth

11 oz. butter

7 1/3 oz. flour

44 oz. evaporated milk

28 oz. velveeta cheese (I used 7 mini blocks)

Same directions as before, turning setting to "keep warm" after adding cheese mixture. This made a full 6 qt crockpot of soup. Yummy!!

1st picture: broccoli cooking in crockpot; 2nd picture: cheese sauce, before adding to crockpot; 3rd picture: ready to eat!