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Famous Cheese Soup + Buttery Crouton Shards bowl
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5 from 1 vote

Famous Cheese Soup

Easy, classic, Famous Cheese Soup has simple ingredients and extraordinary rich deep flavors spoon after spoon. Serve with crispy Parmesan Baguette Croutons! Famously served at The Driskill Hotel in Austin, Texas in the 1886 Bakery and Cafe.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dinner & Main Dishes, Lunch & Picnic, Soups, Chilis, & Stews
Cuisine: American
Keyword: cheese soup, soup recipe, velveeta cheese soup
Servings: 8
Calories: 479kcal


  • 1/4 cup butter
  • 1 cup diced yellow onion
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/2 cup diced carrot
  • 1 cup diced celery (6 small ribs)
  • 1/4 cup all-purpose flour
  • 1 tablespoons cornstarch
  • 4 cups chicken stock 32 oz. box or a quart
  • 1 cup heavy whipping cream
  • 1 pound cubed Velveeta
  • 2 cups grated cheddar cheese (grate it, don't use pre-grated or it won't melt well!)
  • 1 teaspoon dried parsley or fresh chopped
  • 1/4 teaspoon cayenne
  • 1/4 paprika


  • In a heavy pan over medium-high heat, melt the butter, salt, and pepper. Next, add the onions, carrots, and celery and cook until tender 5 minutes. Stir in flour and cornstarch, cook another 3 minutes.
  • Add chicken stock and heavy whipping cream gradually, blending until smooth about 3-5 minutes.
  • Turn heat down to medium-low, don’t allow soup to boil at any point.
  • Add cubed cheese and grated cheddar cheese, stir until melted, about 5 minutes.
  • Add parsley, cayenne, and paprika.
  • Using an emersion blender stick, mix soup until smooth, and creamy. (Or blend in a blender in small batches, and be careful it's hot!)
  • Simmer on medium-low for 20 minutes until it thickens.
  • Serve in bowls or mugs with parmesan croutons.


Driskill Hotel's variation: Use 1 pound grated Velveeta cheese in place of cheddar, and add white pepper, cayenne pepper, and paprika to taste.
Using Velveeta makes the soup thicker and the cheese easier to melt.
Finely grate the cheddar cheese to melt properly for the soup, pre-shredded cheese has an anticaking agent and doesn't melt as well as freshly grated cheese. 
Source: This recipe is inspired by the Driskill Hotel, Austin, Texas. Driskill Hotel Recipe was adapted from the original recipe in "Helen Corbitt's Cookbook” (Hougton Mifflin, 1957).


Calories: 479kcal | Carbohydrates: 18g | Protein: 25g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 120mg | Sodium: 1806mg | Potassium: 455mg | Fiber: 0g | Sugar: 8g | Vitamin A: 4225IU | Vitamin C: 1.7mg | Calcium: 564mg | Iron: 0.9mg