Cheese Soup Recipe
An easy classic famous Cheese Soup Recipe that is so creamy, has simple ingredients, and extraordinarily deep rich flavors. Serve with croutons. Serve with crispy croutons. Famously served at The Driskill Hotel in Austin, Texas in the 1886 Bakery and Cafe.
Servings: 8
Calories: 479kcal
Ingredients
- ¼ cup butter
- 1 cup diced yellow onion
- 1 teaspoon salt
- 1 teaspoon white pepper (or swap black pepper)
- ½ cup diced carrot
- 1 cup diced celery (6 small ribs)
- ¼ cup all-purpose flour
- 1 tablespoons cornstarch
- 4 cups chicken stock bone broth 32 oz. box or a quart
- 1 cup heavy cream 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
- ¼ teaspoon cayenne
- ¼ paprika
Instructions
- Dice the onions, carrots, and celery. Grate the cheddar cheese, and cube the Velvetta.
- In a heavy large dutch oven or large soup pot over medium heat, melt butter, salt, and pepper. Saute onions, carrots and celery until tender 5 minutes.
- Stir in flour and cornstarch, cook another 3 minutes. Add chicken stock bone broth (or chicken broth) 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 Velveeta cheese and grated cheddar cheese, stir until melted, about 5 minutes. Add parsley, cayenne, and paprika.
- Using an immersion blender (stick blender), mix the soup until smooth and creamy. Or blend in a blender in small batches, and be careful it's hot!
- Simmer on medium-low heat for 20 minutes until it thickens. Serve in bowls or mugs with bread or croutons. Cool these delicious soup leftovers, and keep in an airtight container in the fridge until ready to reheat.
Notes
topping ideas for cheese soup
- Cheese Croutons
- popcorn
- grate extra cheese
- crusty bread
- soup crackers
- bacon crumbles
- Roasted Pumpkin Seeds
- breadsticks (grissini)
- serve in a bread bowl
- toasted baguettes and Herb Butter
- hot sauce
- small pieces of fresh broccoli
sharp cheddar cheese
Finely grate to melt properly for the soup, pre-shredded cheese has an anticaking agent and doesn't melt as well as freshly grated cheddar cheese. 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).Nutrition
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