Add a little butter to a heavy soup pan and melt. Add diced potatoes and onion to the butter and cook on low heat for 3-4 minutes. Add chicken broth and water and cook for an additional 3 minutes. Add remaining vegetables and a pinch of salt. Cover and cook until vegetables are fork tender. Add evaporated milk, milk and spices and cook until well combined. Add shredded cheese and stir until it is melted. Remove from heat, mix in E-Z Gel and allow to sit for 3-4 minutes before serving.