Soups & Stews
Atlanta Bread Company’s Wisconsin cheese soup delivers the ultimate comfort in every spoonful—creamy melted cheese, toasted bread bites, and rich broth that warms you from the inside out. 💛 This recipe captures the brand’s signature velvety texture and hearty flavors, using Wisconsin’s finest cheddar for that signature sharp, tangy depth.
The secret lies in a slow-cooked roux and proper cheese melting technique to avoid graininess, ensuring each bite is as luxurious as it tastes.
What sets this soup apart is the perfect balance of textures: tender bread cubes toasted to golden perfection, velvety cheese sauce, and a savory broth infused with aromatic herbs.
Unlike many versions, this recipe builds flavor gradually through a proper roux foundation, which prevents the cheese from separating and creates that signature Atlanta Bread Company richness. The result is a soup so comforting, it becomes an instant family favorite.
By following this method, you’ll achieve restaurant-quality results at home—no shortcuts, just the slow, careful process that makes this soup legendary. The bread bites stay crispy even after soaking up the creamy cheese mixture, while the Wisconsin cheddar melts into a smooth, velvety blanket.
This isn’t just soup; it’s a cozy, satisfying meal that brings warmth to any table.
Perfect for chilly evenings or as a crowd-pleasing appetizer, this recipe scales easily while maintaining its velvety texture. The key is patience—letting the cheese melt slowly and the flavors meld together. Once you taste the difference, you’ll never settle for anything less than this creamy, cheesy perfection.
Ingredients for atlanta bread company wisconsin cheese soup
Six ingredients make this velvety Wisconsin cheese soup legendary—creamy, rich, and full of toasted bread bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux formation |
| Wisconsin Sharp Cheddar Cheese 🧀 | 2 ½ cups | Shredded, aged 1 year minimum |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 🍲 | 6 cups | Low-sodium preferred |
| Baguette 🍞 | 1 whole | Stale or lightly toasted |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🍃 | 2 whole | For subtle depth |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
The cheddar is non-negotiable—Wisconsin sharp cheddar with that signature tang is what makes this soup special. Grab a block from a specialty cheese shop or the deli counter at Whole Foods—pre-shredded gets clumpy and lacks flavor. For the roux, cold butter and slow cooking are key to avoid burning. The baguette should be stale or lightly toasted (day-old works great)—cut into 1-inch cubes for perfect bite-sized pieces. Fresh thyme makes all the difference here, but if you're in a pinch, dried thyme at half the amount will work.
No sharp cheddar? Pepper jack or Gruyère can add complexity, though the tangy depth won't be quite the same. Running short on broth? Vegetable broth with a splash of Worcestershire sauce gets you close. The baguette can be swapped for sourdough or crusty Italian bread—just make sure it's dried out first. For extra richness, add a splash of cream at the end (though the recipe already includes it for that signature velvety texture). And if you're feeling fancy, toast the bread cubes in butter before adding them to the soup—trust me on this.
This soup tastes even better the next day—reheats beautifully with just a splash of milk or broth. Keeps for 4-5 days in the fridge, frozen for 3 months. I always make a double batch because it disappears fast. Store the bread cubes separately if you want to keep them extra crispy—just toss them in at serving time. The cheese sauce thickens as it cools, so adding a little more milk when reheating keeps it silky smooth.
Why You'll Love This Recipe
- Five-Ingredient Magic: This soup is the kind of recipe that makes you feel like a chef with just a handful of pantry staples. Butter, flour, sharp Wisconsin cheddar, milk, and broth—that’s it. No fancy techniques, no last-minute grocery runs. Honestly, I’ve made it three times in a week because it’s that foolproof.
- Cheddar Overload (In the Best Way): That Wisconsin sharp cheddar isn’t just an ingredient—it’s the star. The way it melts into the broth, then thickens into little cheesy ribbons when you stir? It’s like a hug in a bowl. Between us, I’ve caught myself sneaking extra cubes in while no one’s looking.
- Weeknight to Potluck Hero: This soup is my go-to for lazy Tuesdays and holiday gatherings. Serve it with crusty bread from Atlanta Bread Company (obviously) for a casual dinner, or ladle it into mugs for a cozy game-day spread. I’ll be real: my in-laws asked for the recipe after one bite at Thanksgiving.
- Leftovers That Don’t Suck: Most soups turn into sad, watery meals by day two. Not this one. The roux base keeps it rich, and the cheddar only gets more addictive as it cools. I’ve reheated portions for breakfast with toasted bread—yes, even on a Tuesday—and no one bats an eye. Budget-friendly? Absolutely. Reliable? Even more so.
Step-by-step instructions for atlanta bread company-style Wisconsin cheese soup
Let's create this creamy, comforting masterpiece with rich cheddar and crispy baguette bites.
🍳 Step 1: Make the Perfect Roux for Creamy Texture
In a heavy-bottomed pot over medium heat, melt the 0.5 cup unsalted butter until it's fully liquid but not browned. This is your foundation—don't rush it. Once melted, immediately whisk in the 0.5 cup all-purpose flour all at once. You want to create a smooth paste with no lumps.
Cook the roux for 3-4 minutes, stirring constantly with a wooden spoon, until it turns a pale golden color. This light color is crucial—it prevents bitterness in your soup. You'll know it's ready when it smells nutty and looks like wet sand. If it darkens too quickly, reduce the heat slightly. This roux will thicken your soup beautifully and create that velvety texture we're after.
🍳 Step 2: Build Flavor with Aromatics and Broth
Add the diced yellow onion and minced garlic cloves to the roux, stirring to coat them in the buttery mixture. Cook for 2-3 minutes until the onions become translucent and the garlic is fragrant but not browned. Here's where the magic begins—those aromatic flavors will infuse your entire soup.
Pour in the 6 cups chicken broth slowly while whisking constantly to prevent lumps from forming. Add the 2 whole bay leaves, 1 tsp salt, and 0.5 tsp black pepper. Bring everything to a gentle boil, then immediately reduce heat to medium-low. Let it simmer uncovered for 10 minutes to let the flavors meld together. Stir occasionally—this is where your soup's depth of flavor develops.
🥘 Step 3: Create the Cheesy Velvety Base
Gradually whisk in the 2 cups whole milk and 0.5 cup heavy cream while keeping the soup at a gentle simmer. This gradual addition prevents curdling and creates that luxurious creaminess. Once fully incorporated, stir in the 2.5 cups shredded Wisconsin sharp cheddar cheese all at once. Let the soup simmer for another 5-7 minutes, stirring frequently, until the cheese is completely melted and the soup reaches a smooth, velvety consistency.
Here's the thing—this is where patience pays off. If the soup looks too thick, whisk in 2-4 tablespoons of hot broth to reach your desired consistency. You want it thick enough to coat the back of a spoon but still flow smoothly. Taste and adjust seasoning if needed—you might need a bit more salt to balance the richness of the cheese.
🔥 Step 4: Prepare the Crispy Baguette Bites
While the soup simmers, preheat your oven to 375°F. Cut the whole baguette into 1-inch cubes—about 24-30 pieces depending on the baguette size. Toss them with 0.25 cup chopped fresh thyme until evenly coated. Spread them out on a baking sheet in a single layer.
Bake for 10-12 minutes until the bread is golden brown and crispy. Watch them carefully—they crisp up quickly! You want them to be toasted but not burnt. Remove from the oven and set aside. These crispy bites will add amazing texture contrast to your creamy soup.
🥘 Step 5: Combine and Serve with Perfect Texture
Just before serving, remove the 2 bay leaves from the soup. Ladle the hot cheese soup into bowls, then add 4-6 crispy baguette cubes to each serving. The contrast of creamy soup and crispy bread is what makes this dish so special. For extra richness, top each bowl with additional shredded cheddar cheese.
Serve immediately while the bread is still crispy and the soup is piping hot. The heat from the soup will make the bread soften just enough to soak up that delicious cheesy broth. This is comfort food at its finest—creamy, cheesy, and perfectly textured in every bite. Enjoy with a green salad or some crusty bread on the side if you're still hungry!
Pro Tips For Making Atlanta Bread Company Wisconsin Cheese Soup
- Bloom the Flour First: I learned this the hard way—skipping the 5-minute butter-flour dance means you’ll end up with a gritty roux instead of a smooth, velvety base. Whisk the flour into the butter over medium heat until it’s the color of pale toast (about 2-3 minutes), then immediately add the milk. This isn’t just about flavor; it’s about texture.
- Grate the Cheese Fine: That Wisconsin sharp cheddar is the star, but big chunks? Not ideal. Use a box grater (not a food processor—it turns cheese into paste) and aim for rice-sized pieces. If you’re lazy like me, buy pre-shredded, but pulse it in a food processor for 10 seconds to break up clumps. The soup should melt into a blanket, not surprise you with a chewy bite.
- Simmer, Don’t Boil: After adding the broth, keep the heat at a gentle simmer—you’re not making stock, you’re crafting a soup. Boiling will turn the milk into scrambled eggs and make the roux break. A steady, low bubble (tiny bubbles at the edges) keeps the cheese smooth and the bread from turning to mush.
- Toast the Bread Separately: I used to toss the Atlanta Bread Company rolls straight into the soup at the end, and they’d either turn to mush or float like sad rafts. Instead, lightly toast them in the oven (350°F for 5-7 minutes) until golden. Then, add them to warm soup for 2-3 minutes—just enough to soften, not dissolve. Crunch matters.
Serving suggestions for this dish
Crispy Bread Toppings
Serve your Wisconsin cheese soup with a generous helping of the toasted baguette cubes—about 4-6 pieces per bowl. For extra crunch, I like to toast them in butter and thyme until golden brown.
These crispy bites stay crunchy even after soaking up the creamy cheese mixture, creating that perfect textural contrast. 🥖
Garnish Like a Pro
Elevate each bowl with a sprinkle of freshly grated Wisconsin sharp cheddar right before serving. The cheese will melt slightly from the soup’s heat, adding an extra layer of richness. A few leaves of fresh thyme or a drizzle of truffle oil (if you’re feeling fancy) adds a sophisticated touch.
I also love a pinch of black pepper for a subtle kick.
Side Dish Pairings
A simple mixed green salad with a light vinaigrette cuts through the richness of the soup beautifully. I toss 4 cups baby spinach with 2 tbsp olive oil, 1 tbsp balsamic vinegar, and a pinch of salt.
For a heartier option, serve with garlic bread or roasted Brussels sprouts—the crispy edges complement the soup’s creaminess.
Beverage Matchups
A crisp Chardonnay or Sauvignon Blanc pairs perfectly with the soup’s cheesy richness. For beer lovers, a hoppy IPA or Belgian witbier balances the creaminess with refreshing bitterness. I also enjoy a hot cup of chai tea or decaf coffee on the side for a cozy pairing. 🍷
Make-Ahead Serving
This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk or broth to maintain that velvety texture.
For a crowd, keep the bread bites separate until serving—this way, they stay crispy. Just toss them in right before eating for that perfect contrast. ⏰
Presentation Tips
Use deep, rustic bowls to showcase the soup’s creamy layers and crispy bread bites. Garnish with extra thyme or a drizzle of cream for a restaurant-worthy finish. For a fun twist, serve in bread bowls—hollow out a baguette, fill it with soup, and top with extra cheese.
It’s a showstopper that’s just as delicious as it looks! 💫
Nutrition facts
Frequently asked questions
Why does Atlanta Bread Company's Wisconsin cheese soup need a roux?
The roux is the secret to that signature velvety texture! A proper blonde roux (cooked just until golden) creates a smooth, thick base that prevents the cheese from separating and gives the soup its rich, creamy consistency. Without it, you risk a grainy or watery soup. The slow cooking process also develops deeper flavors that you won't get with instant methods.
Can I make this soup without Wisconsin sharp cheddar?
While Wisconsin sharp cheddar gives the best authentic flavor, you can substitute with aged cheddar or Gruyère for a similar tangy depth. Avoid pre-shredded cheese—it contains anti-caking agents that make the soup grainy. For a milder flavor, Pepper Jack works but lacks the signature Wisconsin sharpness. The key is using full-fat cheese for that creamy melt.
How do I keep the bread bites crispy in the soup?
Toast the bread cubes in the oven at 375°F until golden brown—this is crucial! For extra crunch, toss them in butter and thyme before baking. When serving, add them right before eating so they stay crispy. If you're prepping ahead, keep the bread bites separate and toast them fresh in a 350°F oven for 3-5 minutes before adding to bowls.
What's the best way to reheat leftovers without making the soup grainy?
Reheat gently on the stove over low heat, stirring constantly with a whisk to prevent lumps. Add a splash of milk or broth if the soup thickens too much. For extra insurance, cover the pot and let it warm through slowly. Microwaving can make the cheese separate, so this method preserves that velvety texture. Leftovers taste even better the next day!
Can I make this soup dairy-free?
For a dairy-free version, replace the butter with olive oil, use nutritional yeast instead of cheese, and sub dairy milk with unsweetened almond or oat milk. The roux will still work, but the texture will be lighter. For a cheesy flavor without cheese, try cashew cream blended with lemon juice. The bread bites can stay the same or be made with gluten-free bread if needed.