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Cheese Soup and Pretzel Rolls


  • 2 cans chicken broth
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/4 cup butter
  • 1/2 cup diced onion
  • 1/2 cup flour
  • 4 cups milk
  • 1 cup Velveeta cut in small cubes
  • 8 slices American cheese
  • salt and pepper to taste


  • Pour the broth into a large soup pot. Add carrots and celery and bring to a boil. Turn down and simmer till veggies are tender.
  • In another pan, melt the butter and cook onion over medium heat.
  • Whisk in flour and cook for a minute or two. Add milk, cooking till smooth and thickened.
  • Add milk mixture to broth.
  • Stir in cheese and cook till melted.
  • Season with salt and pepper.