Okay, I am having some issues with making this soup... Everytime i make it the cheese doesnt melt smoothly and i end up with a coarse soup.. What would i be doing wrong? Am i adding the cheese when the liquid is too hot, or is it possibly that im using the wrong kind of cheese, i normally use the pre shredded stuff thats fairly cheap... And as for the heat part, This last time i made it I added the cheese soon after I got it up to boiling, and then reduced the temp.. Should i let it cool some first?