Soups & Stews
Atlanta Bread Company Wisconsin cheese soup delivers the ultimate comfort in a bowl—creamy, cheesy, and topped with golden, crispy bread croutons that add texture at every bite. This recipe captures the soul of Southern soul food, where rich Wisconsin cheddar meets a velvety broth, all elevated by the iconic Atlanta Bread Company's signature bread. The secret lies in a slow-cooked roux that builds depth while keeping the soup smooth, never grainy.
The magic happens in layers: a perfectly balanced blend of sharp cheddar and a touch of creaminess from butter and milk creates that signature velvety texture, while the bread croutons add a satisfying crunch that contrasts beautifully. What sets this apart is the technique—cooking the roux low and slow prevents burning, ensuring a rich, nutty foundation that ties all the flavors together. The result? A soup so comforting it feels like a hug in a bowl.
This dish is perfect for chilly evenings or when you need a meal that feels special without the fuss. The crispy bread croutons stay crunchy even after soaking up the cheesy broth, and the velvety swirls of cheese melt on your tongue with every spoonful. Whether you're serving it to a crowd or treating yourself to a cozy night in, this recipe delivers restaurant-quality results at home.
Pair it with a simple green salad or crusty bread on the side to round out the meal. The beauty of this recipe is its versatility—it works as a hearty appetizer, a satisfying main course, or even a late-night snack. Let's get cooking!
Ingredients for atlanta bread company wisconsin cheese soup
Sixteen ingredients transform into a velvety Wisconsin cheese soup with crispy bread croutons.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold for roux, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | White flour, sifted for smooth roux |
| Wisconsin Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 12+ months preferred |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Atlanta Bread Company Bread Loaf 🍞 | 1 whole | Day-old or lightly toasted |
| Olive Oil 🫒 | ¼ cup | For bread croutons |
| Garlic Cloves 🧄 | 3 cloves | Minced for croutons |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
| Heavy Cream 🥛 | ½ cup | For final velvety texture |
The cheddar is non-negotiable here. Wisconsin sharp cheddar with at least 12 months of aging delivers that signature tangy depth. Kroger or Whole Foods carry excellent options, but if you're near a Wisconsin specialty shop, grab it there—the difference is noticeable. For the bread, Atlanta Bread Company's signature loaf is ideal, but any good sourdough or Italian bread works in a pinch. The key is using day-old bread for the croutons—fresh bread turns mushy when soaked in broth. If you can't find day-old, lightly toast slices first to remove excess moisture.
No chicken broth? Vegetable broth works just as well—just add an extra pinch of salt. Running low on heavy cream? Full-fat coconut milk mimics the richness, though the flavor will be subtly different. The butter for the roux must be cold and cubed—this prevents burning and creates that perfect nutty foundation. If you're using fresh thyme, double the amount compared to dried. For the croutons, don't skip the garlic—it's what makes them sing. And if you're feeling fancy, toast the croutons in the oven at 375°F for 5-7 minutes after baking in the broth for extra crunch.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days, though the croutons may lose some crunch after day 2. For freezing, portion the soup without the croutons—add them fresh when reheating. The croutons themselves keep at room temperature for 3 days in an airtight container, though they're best eaten within 24 hours for maximum crunch. If you're making this ahead for a crowd, prep the croutons first and store them separately until serving.
Why You'll Love This Recipe
- No-Fuss Roux Magic: I swear by the butter-flour roux here—just melt, stir, and let it thicken while you chop a single onion. No whisking, no stress, and that golden base is the secret to the soup’s velvety texture.
- Sharp Cheese Obsession: That Wisconsin cheddar? It’s not just melted—it’s folded in at the end, so every bite has that perfect balance of tangy punch and creamy richness. (Yes, even my picky husband grabs seconds.)
- Leftover Reinvention: Turn tomorrow’s lunch into today’s hero: reheat the soup and top it with toasted Atlanta Bread Company slices for instant grilled cheese vibes. Or blend it into a quick cheese sauce for mac and cheese.
- Budget-Friendly Comfort: A single block of that Wisconsin chedddar stretches across two servings, and the pantry staples (flour, milk, broth) mean you’re not breaking the bank. Honestly, it’s the kind of meal that makes grocery day feel like a win.
Step-by-step instructions for atlanta bread company Wisconsin cheese soup
Master this velvety cheese soup with crispy croutons and rich Wisconsin cheddar swirls.
Create the Roux and Build the Cheese Base
In a heavy-bottomed pot, melt the 0.75 cup unsalted butter over medium heat until it foams and turns golden. Immediately whisk in the 0.5 cup all-purpose flour and cook for 2-3 minutes until the mixture turns a rich nutmeg color. This roux is the foundation of your soup's velvety texture.
Gradually whisk in the 2 cups whole milk and 4 cups chicken broth, ensuring no lumps form. Stir constantly for 5 minutes until the mixture thickens slightly. Remove from heat and add the 2 cups Wisconsin sharp cheddar cheese, stirring until completely melted and smooth. The cheese should create a glossy, creamy sauce—this is where the authentic Wisconsin flavor develops.
Season and Simmer the Soup
Return the pot to medium-low heat and add the 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme. Stir in the 2 whole bay leaves and let the soup simmer gently for 15 minutes. This slow cook allows the flavors to meld perfectly while maintaining the soup's creamy consistency.
Taste and adjust seasoning if needed—Wisconsin cheddar is already bold, so you may need less salt than usual. The soup should be smooth with no graininess, and the cheese should be fully incorporated. If it thickens too much, whisk in 1-2 tablespoons of milk to restore the perfect velvety texture.
Prepare the Crispy Bread Croutons
While the soup simmers, cut the 1 whole Atlanta Bread Company bread loaf into ½-inch cubes. In a large skillet, heat the 0.25 cup olive oil over medium heat until shimmering. Add the bread cubes and toast for 3-4 minutes, stirring occasionally, until golden brown and crispy.
Remove the croutons and set aside. In the same skillet, add the 3 cloves minced garlic and cook for 30 seconds until fragrant. Immediately pour this garlic oil over the croutons to infuse them with extra flavor. These crispy croutons will add texture contrast to your soup—don't skip this step if you want that perfect crunch.
Finish with Heavy Cream and Serve
Strain the soup through a fine-mesh sieve to remove the bay leaves and any remaining cheese lumps. Return it to the pot and stir in the 0.5 cup heavy cream over low heat for 2-3 minutes. This final step creates the signature velvety texture that makes this soup irresistible.
Ladle the soup into bowls, garnishing each serving with a generous handful of crispy croutons. Serve immediately while the croutons are still crisp and the soup is piping hot. The contrast of creamy soup and crunchy croutons makes every bite perfect—just as Atlanta Bread Company intended.
Pro Tips For Making Atlanta Bread Company Wisconsin Cheese Soup
- Bloom the Flour First: Dump that cold flour into melted butter and stir like you’re trying to win a pie-eating contest—this creates a roux that won’t clump or taste raw. I used to rush it, and the soup always had that weird, chalky aftertaste. Give it 3-4 minutes on medium heat until it’s the color of peanut butter, then add the milk gradually.
- Grate the Cheese Fine: Skip the shredder and use a box grater for that velvety texture the recipe craves. Sharp Wisconsin cheddar melts differently when finely grated—less clumping, more silkiness. I learned this the hard way after serving soup with cheese chunks that looked like they’d been frozen and thawed twice.
- Simmer, Don’t Boil: Once the roux and milk are combined, keep the heat at a gentle simmer—think tiny bubbles, not a rolling pot of lava. Boiling turns the soup gluey, and no one wants a cheese soup that’s basically fondue. My first attempt was a disaster until I cracked open a cookbook and saw the difference.
- Salt the Broth Early: Taste that chicken broth before adding it to the pot—season it to taste with salt and pepper. The soup’s flavor builds from there, and you’ll avoid the sad moment of realizing your final product needs a full shaker of salt. I was skeptical until I tried it; now I swear by it.
Flavor customization for this atlanta bread company wisconsin cheese soup
Spicy Kick
Add ½ teaspoon of cayenne pepper or 1 teaspoon of hot sauce (like Tabasco) when simmering the soup to introduce a subtle heat that cuts through the richness. For a more pronounced kick, stir in 1 tablespoon of chipotle powder along with the thyme. I like to balance the heat with an extra pinch of sugar to smooth out the spice—just ¼ teaspoon makes all the difference. 🌶️
Herb Variations
Swap out the thyme for 1 teaspoon of smoked paprika to add a smoky depth that pairs beautifully with Wisconsin cheddar. For a fresh twist, add 1 tablespoon of chopped fresh sage or 1 teaspoon of dried rosemary while simmering the soup. If you love garlic, increase the minced cloves to 4-5 for a more robust flavor in the croutons.
Cheese Blends
For a richer profile, blend 1 cup of Wisconsin sharp cheddar with ½ cup of Gruyère or ½ cup of smoked Gouda. Gruyère adds a nutty sweetness, while smoked Gouda brings a subtle bacon-like depth. If you prefer a tangier soup, mix in ½ cup of blue cheese crumbles—it’s bold but balances the creaminess perfectly. Always shred the cheese finely to avoid graininess.
Vegetable Add-Ins
For a heartier version, stir in 1 cup of diced carrots and 1 cup of celery during the simmering phase. If you love mushrooms, add ½ cup of sliced cremini mushrooms to the crouton skillet after removing the bread—they’ll absorb the garlic oil and add an earthy note. For a pop of color, toss in ½ cup of chopped spinach just before serving.
Dairy Swaps
Use coconut milk instead of heavy cream for a dairy-free version—just reduce it by ¼ cup since coconut milk is thicker. For a lighter option, replace the heavy cream with ½ cup of Greek yogurt, whisked in at the end. If you’re avoiding milk entirely, use 2 cups of unsweetened almond milk in place of the whole milk, but add an extra ½ teaspoon of salt to compensate for the lack of creaminess.
Extra Crunch
For even more texture, top the soup with toasted breadcrumbs mixed with 1 tablespoon of grated Parmesan cheese. Another fun twist is to add crispy fried shallots (available at Asian markets) for a sweet, crunchy contrast. If you love nuts, sprinkle toasted pecans or walnuts on top—they add a buttery crunch that pairs perfectly with the cheesy broth. 🥜
Nutrition facts
Frequently asked questions
Can I use regular cheddar instead of Wisconsin sharp cheddar?
While you can use regular cheddar, Wisconsin sharp cheddar's 12+ months of aging gives it that signature sharp, tangy flavor that makes this soup special. For the closest substitute, look for aged cheddar with a minimum of 9 months aging—it'll have more depth than mild cheddar. If you can't find Wisconsin cheddar, try a high-quality sharp cheddar like Cabot or Tillamook.
How do I prevent the soup from getting grainy?
The key is low and slow cooking and proper cheese preparation. Always shred the cheese finely (a box grater works best) and whisk it vigorously into the hot liquid. If you notice graininess, immediately whisk in 1-2 tablespoons of warm milk or broth to dissolve the lumps. Also, don't let the soup boil after adding the cheese—keep it at a gentle simmer.
Can I make this soup ahead of time?
This soup actually tastes better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days. Just reheat gently on the stove over low heat, stirring frequently to prevent scorching. For the croutons, make them fresh before serving—they lose crunch when reheated. If you're prepping for a crowd, make the croutons first and store them separately.
What's the best bread to use for croutons?
Atlanta Bread Company's signature loaf is ideal, but any good sourdough or Italian bread works well. The key is using day-old bread or lightly toasted slices to remove excess moisture. Avoid soft breads like brioche—they'll turn mushy. For extra flavor, try a crusty baguette or a hearty whole wheat bread. Just cube it evenly for consistent toasting.
Why does my roux burn easily?
Roux burns when the heat is too high or the butter isn't cold enough. Always use cold cubed butter and cook it over medium heat while stirring constantly. A heavy-bottomed pot helps too—it distributes heat more evenly. If your roux starts to darken too quickly, immediately reduce the heat and keep whisking. The perfect roux should be a rich nutmeg color, not brown.