Peel and dice the russet potatoes. Chop the onion and mince the garlic. Add them to the crockpot along with the chicken broth.

Cover and cook on high for 3.5 hours, or until the potatoes are fork-tender.

Stir in the broccoli florets and cubed Velveeta cheese. Cook for another 30 minutes on high.

In a saucepan, melt the butter. Whisk in the flour until smooth. Slowly add the heavy cream, whisking constantly until thickened (3-5 minutes).

Stir the roux mixture into the crockpot. Add salt, black pepper, and paprika. Stir well and cook for 10 more minutes. Serve warm.