1Saute carrot, celery, and onion in butter in a large saucepan for 5 minutes or until the vegetables are tender.
2Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the chicken broth and milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
3Stir in the shredded cheese, brandy, and salt. Reduce heat to low, and cook, stirring constantly, until the cheese melts. Serve immediately.