1 (10.75 ounce) can condensed cream of tomato soup
2 cups milk
1 tablespoon white sugar
½ pound American cheese
Melt the butter in a saucepan over medium heat; stir the flour into the butter. Add the soup, milk, and sugar and stir until incorporated. Heat until just about to boil and stir the cheese into the mixture; cook and stir until the cheese is completely melted, but do not allow to boil.