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Place ground turkey in the bottom of a 5- to 6-quart slow cooker.
Break turkey into large chunks with a spoon.
Pour chicken broth evenly over the turkey.
Add condensed cream of potato soup and condensed cheddar cheese soup.
Stir gently to combine the soups and broth around the turkey.
Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until turkey is fully cooked.
Stir halfway through cooking to help break up the turkey.
Once turkey is fully cooked and soup is thick and creamy, stir in shredded cheddar cheese a little at a time.
Continue stirring until cheese is melted and smooth.
Taste and add salt or black pepper only if needed.
Serve hot.