Recipe For Potato Soup With Velveeta Cheese. Reduce heat to medium low. Stir until cheese is melted.
Sharp cheddar cheese white onion russet potatoes ground pepper and 6 more. Heat slowly then add the cheese. Drain all but about 2 cups of the water from the potatoes and carrots.
Cook and stir until tender 5 minutes.
Reduce heat to low and season with salt and pepper to taste. Melt butter in a dutch oven over medium high heat. Reduce heat to low and season with salt and pepper to taste. Heat slowly then add the cheese.