Best Potato Cheese Soup in a bread bowl

Turn off the burner and let the soup cool down slightly. Using a slotted spoon, remove about a third of the cooked potatoes and transfer them to a food processor or blender.

Process the potatoes until they form a smooth paste, then stir them back into the stock pot. This is what gives the soup its body.

Return the stock pot to the burner over medium heat. Add the milk, heavy cream, butter, and Velveeta cheese. Heat gently, stirring frequently with a wooden spoon and scraping the bottom of the pot to prevent sticking, until the butter and Velveeta are completely melted and smooth.

Keep an eye on the temperature here; you don't want the soup to boil. As it nears boiling, reduce the heat to low to maintain a gentle simmer.