Instructions:
1. In a large pot, melt the 2 tablespoons of butter over medium heat.
2. Add the sliced onions and sauté them until they are translucent and tender.
3. Pour in the chicken broth and add the salt, freshly ground pepper, and chicken bouillon cubes. Stir and make sure everything is heated through and simmer on low.
4. Prepare the white sauce by melting 3 tablespoons of butter in a separate saucepan over medium heat. Add the flour and salt to the melted butter, stirring continuously to form a smooth paste. Gradually pour in the whole milk while stirring constantly. Continue to cook and stir until the sauce thickens.
5. Once white sauce is thick, add white sauce and Velveeta cheese to the soup, allowing it to melt and incorporate. Cook everything on medium low to allow flavors to combine and for cheese to melt.
6. Cook for an additional 30 minutes or so. Stir as needed.
Serve the soup hot, garnished with shredded cheddar cheese.
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