1886 Cafe & Bakery Cheese Soup

⏱ 90 mins 🍽 6-8 serving(s) 🏷 Cheese

This indulgent cheese soup originates from the 1886 Cafe & Bakery at the Driskill Hotel in Austin, Texas. It is a substantial and creamy dish that yields a generous quantity, perfect for sharing. The recipe creates a velvety base with sautéed vegetables, thickened with flour and cornstarch, before the cheese is melted in. It is an excellent make-ahead option as it stores and freezes very well.

1886 Cafe & Bakery Cheese Soup

Ingredients

  • 1/4 cup butter
  • 1/2 cup onion, minced
  • 1/2 cup carrot, minced
  • 1/2 cup celery, minced
  • 1/4 cup flour
  • 1 1/2 tablespoons cornstarch
  • 4 cups chicken stock
  • 4 cups milk
  • 1/4 teaspoon baking soda
  • 1 lb Velveeta cheese, grated
  • 1 teaspoon dried parsley
  • 1 pinch cayenne (to taste)
  • 1 pinch paprika (to taste)
  • 1 teaspoon salt (to taste)
  • 1 teaspoon white pepper (to taste)

Method

  1. Melt the butter in a large saucepan.
  2. Cook the minced onion, carrot, and celery until they are tender and translucent, which should take roughly 3 - 5 minutes.
  3. Mix in the flour and cornstarch.
  4. Continue cooking the mixture for another 3-5 minutes.
  5. Slowly pour in the chicken stock and milk, blending to achieve a smooth consistency. Let the liquid reduce by 1/4 without allowing it to boil, which requires some time.
  6. Stir in the baking soda and grated Velveeta cheese, continuing to stir until the cheese has fully melted and the soup has thickened, about 10 minutes.
  7. Add the dried parsley, a pinch of cayenne, and a pinch of paprika.
  8. To hold the soup, keep it warm on a very low heat setting or use a double boiler if serving later.
  9. Finish by seasoning with salt and white pepper according to your preference.

Nutrition (per serving)

Sodium1936300 mg

Recipe details

CategoryCheese
AuthorJo in Arlington