Peel and dice 5 cups of russet potatoes. Chop 1 medium onion and mince 3 cloves of garlic. Add them to the crockpot along with 4 cups of chicken broth.

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

Stir in 3 cups of broccoli florets and 8 oz of cubed Velveeta cheese. Cook for another 30 minutes on high.

In a saucepan, melt 4 tablespoons of butter. Whisk in 0.25 cup of flour until smooth. Slowly add 1 cup of heavy cream, whisking constantly until thickened (3-5 minutes).

Stir the roux mixture into the crockpot. Add 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon paprika. Stir well and cook for 10 more minutes. Serve warm.