Print Recipe

1886 Cafe and Bakery Cheese Soup


This recipe is hotel executive chef David Bull's adaptation of Texas cooking maven Helen Corbitt's original cheese soup. He likes it a bit spicier and he uses Velveeta, which melts beautifully. If you substitute Cheddar, which was called for in the original, be sure to grate it finely or it will not melt all the way.



  1. Melt butter in a heavy saucepan. Over medium-high heat, saute the onions, carrots and celery until translucent and tender, about 3 to 5 minutes.
  2. Stir in flour and cornstarch. Cook about 3 to 5 more minutes.
  3. Add stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to boil at any point.
  4. Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
  5. Add parsley, cayenne, and paprika.
  6. Keep soup warm over very low heat or in a double boiler if not using immediately.
  7. Season with salt and pepper to taste.

Serves 6 to 8.

Source: Driskill Hotel, Austin, Texas - recipe from


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.