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Slow Cook Cover with the lid and cook: On low for 5 to 6 hours or on high for about 4 hours Add Cheese and Finish Cooking About 30 minutes before the end of cooking, cube the Velveeta cheese and stir it into the soup.16 ounces Velveeta cheese Cover again and cook for the remaining 30 minutes until the cheese is melted and the soup is creamy
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