Heat up a pot over medium heat and add 3 tbsp of butter. Toss in the sliced onions and crumble the chicken bouillon cubes over them while you sauté. Sprinkle in the Tony's Creole seasoning for that extra kick. Sauté the onions just until they turn translucent and soft. Remember, we don't want them to brown!

Now, add 3 more tbsp of butter to the pot and slowly whisk in the flour. Keep whisking continuously until the mixture forms a smooth paste.

Gradually pour in the milk while whisking continuously to avoid any lumps. Once the milk is fully incorporated, add the chicken broth and stir the mixture with a spoon.

Lower the heat to medium-low before adding the cheeses. Start with the freshly shredded cheddar, stirring until it melts and becomes a creamy delight.

Now, it's time to add the star of the show - the Velveeta cheese. Continue stirring until the Velveeta cheese is fully melted and the soup reaches a velvety consistency. The rich and creamy texture is what makes this soup so irresistible!

Season the soup with salt and plenty of cracked black pepper to suit your taste buds. Feel free to add a bit more Tony's Creole seasoning if you want an extra punch.