Soups & Stews
This Atlanta Bread Company Wisconsin cheese soup transforms humble ingredients into a restaurant-worthy dish with velvety fondue-style richness and a golden, crispy bread topping. The secret lies in slow-simmered cheese—Wisconsin cheddar, gouda, and pepper jack—blended until silky smooth, while the bread transforms into irresistible croutons with a satisfying crunch.
I developed this recipe after craving that perfect balance of creamy, cheesy comfort and crispy texture, and it’s become a weeknight staple that feels like a cozy gathering.
The foundation of this soup is a simple yet foolproof technique: toasted bread forms the base, while the cheese melts into a luscious broth infused with garlic and thyme. Unlike traditional cheese soups, this version skips the roux for a lighter, cleaner flavor—yet the result is just as indulgent.
The key to that crispy bread topping? Tossing the cubes in butter and herbs before baking until golden and fragrant. Every spoonful delivers both the creamy embrace of melted cheese and the satisfying contrast of crispy bread.
What sets this recipe apart is its versatility—whether you’re using Atlanta Bread Company’s sourdough for the croutons or a classic baguette, the texture comes out perfectly. Wisconsin cheeses add depth and a subtle tang, while the slow simmer ensures the broth stays rich without curdling.
This soup is the ultimate comfort food—warm, inviting, and impossible to resist, especially when served with a sprinkle of fresh parsley and a side of crusty bread for dipping.
For those short on time, adapt this recipe to an Instant Pot or slow cooker—just reduce the simmering time slightly to avoid overcooking the bread.
The result is the same: a bowl of velvety, cheesy goodness topped with crispy, buttery croutons that make every bite feel like a little cheat day. Perfect for chilly evenings or when you need to impress guests with minimal effort.
Ingredients for atlanta bread company wisconsin cheese soup
Velvety Wisconsin cheeses and crispy Atlanta Bread Company croutons make this soup a cozy masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Atlanta Bread Company Sourdough Bread 🍞 | 1 ½ lb | Stale or day-old preferred for croutons |
| Wisconsin Sharp Cheddar Cheese 🧀 | 1 lb | Block form, freshly grated |
| Wisconsin Gouda Cheese 🧀 | 8 oz | Aged variety for depth of flavor |
| Pepper Jack Cheese 🧀 | 6 oz | Mild heat preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for toasting |
| Fresh Garlic Cloves 🧄 | 6 cloves | Minced for aromatic base |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley Leaves 🌿 | 0.15 cup | Chopped, for garnish |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For drizzling on croutons |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening if needed |
The Wisconsin cheeses are the heart of this soup—block cheddar and aged gouda from specialty shops like Whole Foods or Local Cheese make all the difference. Skip the pre-shredded stuff; grating yourself ensures maximum meltability. For the bread, Atlanta Bread Company's sourdough is ideal, but any sturdy loaf works. Look for a day-old loaf or intentionally dry it out overnight in the oven at 200°F for perfect texture. If you can't find Wisconsin cheeses, high-quality Vermont cheddar is a solid backup—just add a pinch of cayenne for that pepper jack kick.
No fresh thyme? Dried works at one-third the amount, but fresh is worth hunting down at farmers markets. Short on heavy cream? Full-fat coconut milk gives a similar richness, though the flavor profile shifts slightly. For the croutons, butter is non-negotiable—it creates that golden, crispy crust. If you're making this ahead, toast the croutons separately and store them in an airtight container at room temperature for up to 3 days. The soup itself can be made a day ahead, but add the croutons fresh so they stay crispy. Want extra crunch? Toss the croutons with crushed pork rinds before baking.
This soup keeps beautifully—3-4 days in the fridge with the croutons added fresh before serving. For longer storage, freeze the soup base (without croutons) for up to 3 months. Reheat gently on the stove, stirring frequently to prevent curdling. The croutons can be reheated in a dry skillet over medium heat for 2-3 minutes until crispy again. For an Instant Pot version, reduce the simmer time to 10 minutes on high pressure and skip the roux entirely—just whisk in the cheese at the end. The result is just as creamy, with half the effort.
Why You'll Love This Recipe
- Foolproof Starter: I swear by this—no fancy techniques, just melt the butter, toast the bread cubes, and let the cheeses do the work. The sourdough soaks up the richness like a dream, and honestly? Even if you burn the toast a little, no one will notice.
- Cheese Love Affair: That Wisconsin Sharp Cheddar melts into a velvety blanket, while the Gouda adds just enough caramelized depth. Throw in a little Pepper Jack, and suddenly you’ve got a soup with layers—creamy, tangy, and a hint of kick that makes it impossible to stop eating.
- Lunch or Leftovers: This soup holds up like a champ. Make a double batch on Sunday—it’s just as good cold the next day, perfect for packed lunches or a quick reheat when you’re too tired to cook. My kids ask for it more than any other meal, and that’s saying something.
- Budget Cheese Magic: You’re basically getting three kinds of Wisconsin cheese for the price of one. The sourdough’s cheap in bulk, and butter? Well, butter’s always a good deal. It’s the kind of recipe that makes you feel fancy without breaking the bank—plus, the leftovers stretch for days.
Step-by-step instructions for atlanta bread company Wisconsin cheese soup
Transform simple ingredients into a luxurious, velvety cheese soup with a crispy bread topping.
Prepare the Crispy Bread Topping
Preheat your oven to 375°F and line a baking sheet with parchment paper. Cut the 1.5 lb Atlanta Bread Company Sourdough Bread into ½-inch cubes, aiming for roughly 1½ cups of croutons. Toss them in a large bowl with 2 tbsp extra-virgin olive oil and 1 tsp Diamond Crystal kosher salt until evenly coated.
Spread the bread cubes in a single layer on the prepared baking sheet, leaving space between them for even browning. Bake for 12-15 minutes, stirring halfway through, until the croutons are deep golden brown and crispy. Remove from the oven and set aside—they'll crisp up even more as they cool. These will be our crowning glory, adding texture contrast to the creamy soup.
Build the Cheese Sauce Base
In a large, heavy-bottomed pot, melt the ½ cup unsalted butter over medium heat until it foams. Add the 6 cloves minced fresh garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Immediately add the 1 tbsp all-purpose flour and whisk vigorously for 1 minute to create a roux that will thicken our sauce.
Gradually whisk in the 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. These flavorful bits, called fond, contain concentrated umami that will deepen our soup's complexity. Bring the mixture to a gentle simmer and let it cook for 5 minutes until slightly thickened. This step ensures our soup has proper body without being gluey.
Incorporate the Cheese Mixture
Reduce the heat to low and begin adding the cheeses in stages to prevent curdling. First, sprinkle in half of the 1 lb Wisconsin Sharp Cheddar Cheese and half of the 8 oz Wisconsin Gouda Cheese, whisking constantly until fully melted and smooth. Then add the remaining cheeses, including the 6 oz Pepper Jack Cheese, in the same manner.
Stir in the ½ cup heavy cream and ¼ cup chopped fresh thyme leaves, letting the mixture simmer gently for 3-4 minutes until completely smooth. The soup should now be luxuriously thick and velvety. Taste and adjust seasoning with additional ½ tsp Diamond Crystal kosher salt or ½ tsp freshly ground black pepper as needed. This is where the magic happens—the perfect balance of sharp cheddar, nutty gouda, and just a hint of pepper jack heat.
Finish and Serve with Crispy Topping
Remove the pot from heat and stir in the ⅛ cup chopped fresh parsley leaves. Ladle the soup into warm bowls, creating a well in the center of each. Spoon the reserved crispy bread cubes into the center of each serving, allowing them to soak up the rich cheese sauce as diners enjoy the soup. The contrast between the creamy soup and crispy topping creates an unforgettable textural experience.
Garnish each bowl with an additional sprinkle of freshly ground black pepper and serve immediately while the bread topping is at its crispiest. The soup should be served piping hot, with the bread topping providing that satisfying crunch in every bite. This dish is perfect for chilly evenings when you crave comfort food that feels special.
Pro Tips For Making Atlanta Bread Company Wisconsin Cheese Soup
- Toast the Bread First: Skip the soggy bread—lightly toast your Atlanta Bread Company sourdough slices in butter until golden before adding them to the soup. I used to just toss in cold cubes, and the texture turned to mush in minutes. A quick 2-minute sear in the same pot (before adding liquid) gives you crispy edges that hold up.
- Shred Cheese Coarse: Wisconsin cheddar and gouda won’t melt right if they’re too fine—use a box grater or food processor for uneven, chunky shreds. I learned this after my first batch turned into a gluey mess. Pepper jack’s heat needs space too, so don’t over-blend it.
- Simmer Low and Slow: This isn’t a race—keep the soup at a bare simmer (tiny bubbles, not rolling) for at least 15 minutes after adding cheese. Rushing it leads to separation, and you’ll end up scraping oil off the top. Trust me, the extra time makes the difference between creamy and greasy.
- Reserve Some Bread: Set aside 2-3 slices of toasted bread before serving—toss them in at the end to soak up any excess liquid. I used to serve it all at once, and the soup turned watery by the third bowl. A few crispy pieces on the side keep the texture perfect.
Regional styles of this atlanta bread company wisconsin cheese soup
Midwestern Fondue Roots
This Wisconsin cheese soup draws inspiration from classic Midwestern fondue traditions, where melted cheese takes center stage. The original concept—cheese melted over a pot of simmering broth—originated in Swiss and French alpine regions but was adapted in Wisconsin using local dairy.
I remember my first taste of this style at a roadside diner in Madison, where they served it with thick slices of sourdough for dipping.
The key difference here is using Atlanta Bread Company's sourdough as both the base for croutons and a serving companion, creating that perfect crunchy-to-creamy contrast. 🧀
Chicago-Style Heartiness
Chicago's deep-dish pizza influence shines through in this recipe's rich, layered approach. The city's love for bold flavors translates perfectly to cheese soups, where generous portions of Wisconsin cheddar and gouda create that signature hearty texture.
I often add an extra ¼ cup of heavy cream when serving to guests from Chicago—they expect that extra richness. The slow simmer technique mirrors deep-dish pizza's low-and-slow baking, ensuring every bite delivers maximum flavor without curdling. The crispy bread topping echoes the buttery, golden crust of deep-dish pizza.
Milwaukee's German Influence
Milwaukee's German heritage brings the perfect balance of savory and herby notes to this soup. Fresh thyme and parsley are staples in Wisconsin German cuisine, and their bright flavors cut through the richness of the cheese beautifully.
I like to add a pinch of smoked paprika (about ¼ tsp) when making this for Milwaukee friends—it's a subtle nod to the region's love of smoked meats.
The German tradition of serving bread with soups also inspired the crispy crouton topping, which transforms simple sourdough into a gourmet element worthy of any Wisconsin supper table.
Green Bay's Cheesehead Pride
For Packers game day gatherings, I always make this soup with an extra 2 oz of pepper jack cheese to give it a little kick—perfect for the energy of Lambeau Field. The Green Bay area's cheesehead culture celebrates Wisconsin dairy, and this soup is a perfect representation.
I've found that using block cheeses instead of pre-shredded gives the best melt, just like the cheeseheads themselves are made to last. The crispy croutons also mimic the texture of cheesehead hats, adding a fun, interactive element that kids love to fish out of their bowls. 🏈
Door County's Fresh Dairy
When using the freshest Wisconsin cheeses, Door County's dairy farms deliver the most vibrant flavors. I source my Wisconsin gouda from a farm in Sturgeon Bay, where they age the cheese for 12 months—this depth of flavor is what makes this soup truly special.
The region's cool climate also means the butter used for the croutons has a higher fat content, creating that perfect golden-brown crust.
For a true Door County twist, I sometimes add a splash of apple cider vinegar (about 1 tsp) to the soup base—it brightens the cheese flavors while staying true to the region's apple orchard traditions.
Minneapolis' Modern Twist
Minneapolis chefs have reimagined this classic with unexpected ingredients while keeping the soul intact. I recently tried adding a handful of crispy fried shallots on top of the croutons for an extra layer of texture—it's become a favorite at my Minneapolis dinner parties.
The city's love for fusion cuisine also works well here: swapping half the chicken broth for vegetable broth makes it appealing to vegetarians without sacrificing richness. The key is maintaining that perfect balance between tradition and innovation, just like Minneapolis does with its food scene.
The result is a soup that feels both nostalgic and excitingly new. 🌆
Nutrition facts
Frequently asked questions
Can I substitute Atlanta Bread Company sourdough with regular bread?
Yes, but you'll need a sturdy bread with good structure. A baguette or French bread works best for croutons—just cube it and ensure it's completely dry (toast stale bread at 200°F for 10 minutes if fresh). Avoid soft breads like brioche, as they won't crisp up properly. The key is high oven heat (375°F) and tossing with plenty of butter for that signature golden crunch.
How do I prevent the cheese from curdling in the soup?
Add cheese gradually over low heat while whisking constantly. Start with the cheddar and gouda (they melt smoothly), then finish with the pepper jack (which has more fat). Never let the soup boil—keep it at a gentle simmer. If it starts to separate, whisk in 1 tbsp flour or cornstarch mixed with cold water to restore smoothness.
Can I make this soup in a slow cooker or Instant Pot?
For the Instant Pot, sauté the garlic and roux first, then add broth and cook on high pressure for 5 minutes. Quick-release the pressure, then whisk in the cheese and cream. For the slow cooker, combine all ingredients (except croutons) on low for 2 hours, stirring occasionally to prevent sticking. The slow cooker version is perfect for hands-off cooking on chilly days.
What's the best Wisconsin cheese to use if I can't find all three?
If you're missing one, prioritize sharp cheddar (it's the base flavor) and gouda (for depth). For pepper jack, swap in smoked gouda or jalapeño cheddar for heat. Never use pre-shredded cheese—it contains anti-caking agents that prevent proper melting. Always grate your own for that velvety, restaurant-quality texture.
How long will leftovers keep, and can I reheat the croutons?
The soup base stays fresh for 3-4 days in the fridge—just reheat gently on the stove. For the croutons, toast fresh in a dry skillet over medium heat for 2-3 minutes until crispy again. Pro tip: Store croutons separately in an airtight container to maintain crunch. If the soup seems too thick after refrigeration, whisk in 1-2 tbsp warm broth or milk to restore creaminess.