Crock Pot Cheesy Potato and Broccoli Soup

It is a cold winter day in Charleston - it is 50 degrees at supper time so what could be better than a hot bowl of homemade soup?  My picture does not do this recipe justice!  This is a great soup that Kirby didn't even add Tabasco to - which he usually does!  I just found this today in my January issue of Southern Living - which is a great source of delicious recipes.  I added just a little bit of leftover ham and after serving I added freshly grated pepper.  It really is very easy and it uses the slow cooker which is wonderful!

• 2 T butter
• ½ C chopped onion
• 2 T flour
• 2 – 14.5 oz cans chicken broth
• 2 C peeled and diced red potatoes
• 1/2 tsp salt
• 3 C broccoli, chopped floret and thinly sliced stems
• 1 – 12 oz can evaporated milk
• 12 oz sharp white cheddar, grated (about 3 cups)

1. In a large skillet over med high heat, melt butter. Add onion and cook, stirring often, until tender and starting to brown, about 3 minutes. Stir in flour and cook, stirring for 30 seconds longer.  Gradually whisk in 1 can broth and stir until simmering and thickened.
2. Transfer onion mixture to slow cooker.  Add remaining can broth and potatoes, stirring to combine.  Cover and cook on high setting for 2 hours or until starting to simmer.
3. Stir in broccoli and evaporated milk.  Cover and cook 30 minutes linger or until broccoli is tender.
4. Add cheese and stir until melted.