Instructions:
1. In a skillet, melt the butter over medium heat. Add the diced onions and sauté until they become translucent and slightly golden.
2. In a small bowl, whisk together the flour and a splash of milk to make a smooth paste.
3. Transfer the sautéed onions to the crock pot or slow cooker. Add the diced potatoes, broccoli florets, chicken or vegetable broth, garlic powder, dried thyme, salt, and pepper. Stir to combine.
4. Cover the crock pot and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, or until the potatoes are tender.
5. In a separate saucepan, heat the milk or cream over medium-low heat. Gradually whisk in the flour and milk paste until well combined. Continue to cook, stirring constantly, until the mixture thickens.
6. Once the potatoes are tender, pour the milk mixture into the crock pot and stir well. Allow the soup to cook for an additional 30 minutes on low heat.