Add the chicken broth, potatoes, onion, and celery to the slow cooker. Cover and cook on LOW for 7-8 hours.
Cut the velveeta into small cubes, add that and the shredded sharp cheddar to the slow cooker, stir gently until the cheese melts. (Some potatoes will break apart, this is ok because it will help thicken the soup.)
Serve with cornbread and honey butter, enjoy!
Notes
Make this vegetarian by swapping out the chicken broth for vegetable broth.
Soup recipes like this can easily be stored in an airtight container and kept in the fridge for up to 3 days.