Instructions
1. Prepare the White Sauce:
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In a 1-quart saucepan, melt butter over medium heat.
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Add flour and cook, stirring constantly, until the mixture thickens and pulls from the sides.
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Gradually add milk, stirring continuously to prevent lumps.
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Add salt and continue stirring until the mixture becomes thick like pudding.
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Remove from heat and set aside.
2. Make the Soup:
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In a 2-quart saucepan, melt 2 tablespoons butter.
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Add sliced onions and cook over low to medium heat, stirring often, until soft and translucent (do not brown).
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Add chicken broth, bouillon cubes, salt, and pepper. Stir until heated.
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Add the prepared white sauce and Velveeta cheese.
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Simmer on medium-low heat, stirring until the cheese is melted and the soup is well blended.
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Reduce heat to low and simmer for 30 to 45 minutes.
3. Serve:
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Ladle the soup into bowls.
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Garnish with shredded cheddar cheese.
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Serve hot with slices of warm dark Russian bread.
Comfort food at its finest—rich, cheesy, and full of flavor.
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