Baby Doe's Cheese Soup Recipe

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Baby Doe's Cheese Soup

Johnnie Townsend


My Mother-in-law gave this recipe to me years ago. She got it from the Baby Doe's Restaurant in Dallas, TX. I've made it several times and it's a really good cheese soup. I've had it hand written on a tiny yellow note paper for all these years, so I thought I'd post it here and get a good printout. :)

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1 large
chicken for stock
3 large
carrots, diced small
1 medium
onion, diced small
celery stalks diced
1 tsp
salt and pepper or more
1 1/2 tsp
garlic powder
2 c
milk, 2%
1 c
half and half cream
1 c
1 c
6 oz
1/4 lb
parmesan cheese
1 lb
velveeta cheese
1 Tbsp
celery salt

Directions Step-By-Step

Cook chicken for stock - judge how much stock you need. (about 2 1/2 qts ?) Save chicken for other uses.
Boil vegetables in 2 qts. of stock with spices. Strain vegetables and keep stock hot. Add another 1/2 qt of stock.
Make a roux with butter and flour. I always put the flour first, in whatever pot I'm planing to make the roux, and let it cook a bit to a lite brown before adding the butter. Add the chicken stock slowly.
Add milk and half n half cream and Parmesan cheese. Stirring constantly - add cubed Velveeta cheese and blend together thoroughly.
Stir in beer and return vegetables. Now, I usually put the vegetables in the blender and whir them to a sauce then add back to the soup.

About this Recipe

Course/Dish: Cream Soups