First,wash, peel and slice carrots. Then wash and quarter the potatoes. Put into the pan and cover with water. Boil until vegetables are ala carte.
Meanwhile, wash and chop celery, quarter onion, and chop kielbasa. Add to boiling water along with the beef bullion.
While waiting for the vegetables to cook slice the Velveeta cheese. When vegetables are tender turn off heat, layer the cheese on the top of the soup. Make sure to stick some slices of cheese into the middle of the soup. Cover with a lid and let the cheese melt for about 20 minutes.