1/2 c. carrots, diced
1/2 c. onions, diced
1/4 c. celery, diced
2 tbsp. butter
1/4 c. flour
1 c. chicken broth
1/4 tsp. salt
2 c. milk
1 1/2 c. (6 oz.) American cheese shredded

In covered sauce pan cook carrots, onion and celery in butter over low heat until tender. Stir in flour, add broth and salt. Cook and stir until thickened and bubbly. Stir in milk and cheese until cheese is melted and soup is heated thoroughly. Do not boil!