Begin by dicing russet potatoes into uniform, bite-sized cubes, ensuring even cooking. Chop the yellow onion finely for aromatic depth. Layer the potatoes at the bottom of the crockpot, then place the frozen broccoli florets on top.

Distribute cubed Velveeta cheese evenly over the vegetable layer, allowing its creamy texture to infuse the soup. Add small pats of butter to enhance the richness.

In a mixing bowl, whisk together the cream of chicken soup and cream of mushroom soup until smooth. Add minced garlic, chicken broth, flour, salt, and pepper to this mixture.

Pour the soup mixture over the vegetables and cheese in the crockpot. Use a spoon to stir gently.

Cover the crockpot and set it to LOW heat. Cook for 5 to 6 hours, stirring occasionally.

Ladle the warm soup into bowls, garnishing with shredded cheddar cheese, parsley, or bacon bits.