This creamy soup makes a good lead-in for dinner or a nice side for your favorite sandwich.
I'm lucky enough to work at home, so I like to add the broccoli in part way through the cooking time to keep it a little crisp-tender. If you're not able to do that, you can add the broccoli right from the start.
Starting on the stovetop in a large skillet, melt the butter. Add the onions and cook until soft, about three minutes. Add garlic and flour. Cook two minutes more. Pour in the evaporated milk, whisking constantly while doing so. Cook mixture until it begins to thicken and then transfer to a crock pot.
Add the chicken broth, salt, pepper and thyme to the slow cooker. Cook for two hours and then add the broccoli florets. Cook for an additional four hours.
Turn the slow cooker off and let sit for ten minutes. Then slowly stir in the heavy cream, shredded cheddar cheese and Parmesan cheese. Stir to blend and serve while it's still warm.