I'mma be honest. My hubby could eat this every single day and not be sick of it

2 chicken bouillon cubes
1/4 cup diced Velveeta cheese
1.5 cups white sauce (see below)
Grated cheddar cheese for garnish
Salt and pepper to taste
For the white sauce:
1 1/2 cups whole milk
3 tablespoons flour
3 tablespoons butter
1/4 teaspoon salt
Instructions:
1. In a large saucepan, melt the 2 tablespoons butter over medium heat.
2. Add the sliced ​​onions and sauté until translucent and tender.
3. Pour in the chicken broth and add salt, freshly ground pepper and chicken bouillon cubes. Stir to make sure everything is well heated and bring to a simmer over low heat.
4. Prepare the white sauce by melting 3 tablespoons of butter in a separate saucepan over medium heat. Add flour and salt to the melted butter, stirring constantly, until it forms a smooth paste. Gradually pour in the whole milk, stirring constantly. Continue cooking and stirring until the sauce thickens.
5. Once the white sauce is thick, add the white sauce and Velveeta cheese to the soup and let it melt and incorporate. Cook everything over medium heat to allow the flavors to combine and the cheese to melt.
6. Cook for another 30 minutes or so, stirring as needed.
Serve the soup hot, garnished with shredded cheddar cheese.