1. Prepare the White Sauce:

In a 1-quart saucepan, melt butter over medium heat.

Add flour and cook, stirring constantly, until the mixture thickens and pulls away from the sides.

Gradually add milk, stirring constantly to avoid lumps.

Add salt and continue stirring until the mixture becomes thick like pudding.

Remove from heat and set aside.

2. Make the Soup:

In a 2-quart saucepan, melt 2 tablespoons butter.

Add sliced onions and cook over low to medium heat, stirring frequently, until soft and clear (do not brown).

Add chicken broth, bouillon cubes, salt, and pepper. Stir until heated through.

Add the thick white sauce and Velveeta cheese.

Simmer on medium-low heat, stirring constantly, until cheese is melted and all ingredients are fully blended.

Reduce heat to low and let simmer for an additional 30 to 45 minutes.

3. Serve:

Ladle soup into bowls and top with shredded cheddar cheese.

Serve hot with a couple slices of warm dark Russian bread.

Enjoy!
Comfort food at its finest—rich, cheesy, and full of flavor!