Soups & Stews
This Atlanta Bread Company-inspired Wisconsin cheese soup delivers the ultimate comfort food experience—creamy, melty, and packed with pull-apart bread for that signature restaurant texture. The secret lies in balancing sharp Wisconsin cheddar with rich cream and savory broth, all elevated by crispy bread pieces that soak up every last drop.
I’ve perfected this recipe to capture the cozy, indulgent essence of the original, with a method that ensures velvety smoothness and a bread component that transforms ordinary soup into something extraordinary.
The foundation of this recipe is a slow-simmered broth infused with onions, garlic, and thyme, creating a flavor base that supports the star: a blend of aged Wisconsin cheddar and Monterey Jack.
What sets this apart is the bread element—thick-cut sourdough slices toasted until golden, then added at the end to achieve that irresistible pull-apart texture. The cream is tempered gradually to prevent curdling, ensuring a silky finish that coats every spoonful.
This isn’t just soup; it’s a hearty, satisfying meal that feels like a warm hug in a bowl.
By the time you’re done, you’ll have a pot of soup so rich and comforting that it rivals the original Atlanta Bread Company version—creamy yet not overly heavy, with sharp cheese notes balanced by the subtle sweetness of the toasted bread.
The bread pieces stay crisp enough to bite into while softening just enough to absorb the flavorful broth, creating a dynamic texture that makes each spoonful worth savoring. Serve with a side of their signature sourdough or a fresh garden salad to round out the meal.
This recipe is designed for weeknight dinners or cozy gatherings, where the aroma alone will have everyone gathering around the table. The beauty of this dish lies in its simplicity: minimal prep, one-pot cooking, and ingredients you likely already have on hand.
Whether you’re a seasoned home cook or new to making soup from scratch, this method delivers foolproof results every time. Let’s get started on creating your own bowl of Wisconsin-inspired comfort.
Ingredients for atlanta bread company wisconsin cheese soup
Sharp Wisconsin cheddar, creamy broth, and crispy sourdough—everything you need for restaurant-quality soup at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Wisconsin Sharp Cheddar Cheese 🧀 | 2 cups | Aged 12+ months for sharp flavor |
| Monterey Jack Cheese 🧀 | 1 cup | Mild to balance cheddar sharpness |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Full-fat for rich texture |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced medium-fine |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Fresh Thyme Leaves 🌿 | ¼ cup | Or 1 tbsp dried thyme |
| Sourdough Bread 🍞 | 1 lb | Thick-cut, crust removed |
| Unsalted Butter 🧈 | 2 tbsp | For toasting bread |
| All-Purpose Flour 🌾 | 2 tbsp | For dusting bread |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For sautéing onions |
The cheeses are the stars here. Wisconsin sharp cheddar needs to be aged at least 12 months for that signature tang—look for blocks labeled '12+ months aged' at specialty cheese shops or well-stocked grocery stores like Whole Foods or Kroger. The Monterey Jack should be fresh, not pre-shredded (it gets gummy). For the best flavor, buy a wedge of each and grate them yourself. The sourdough matters too—thick-cut loaves from local bakeries or the bakery section of Costco work perfectly. If you can't find sourdough, crusty French bread is a solid substitute, just slice it thicker.
No sharp cheddar? Pepper Jack or Gruyère add different but delicious depth. Running low on thyme? Fresh rosemary at half the amount gives a piney contrast. The bread can be toasted in advance—just store it in an airtight container until ready to add to the soup. For extra richness, some cooks add a splash of heavy cream at the end (about 2 tbsp), but I find the gradual tempering in the recipe gives perfect creaminess without curdling. The chicken broth should be homemade if possible, but high-quality low-sodium store-bought works in a pinch.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. For make-ahead convenience, prep everything except the bread toasting—keep the soup base in the fridge and toast the bread fresh when reheating. The bread pieces stay crispy when reheated gently over low heat with a splash of broth. Double the recipe? It freezes beautifully—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- Here’s what sold me: this soup reheats like a dream. Pack it in a thermos for work or school, and it’s still creamy and warm hours later. My kids actually ask for leftovers—yes, even on a Tuesday night—because it’s that foolproof.
- No-Fuss Stovetop: I swear by this when I’m too tired to measure. Just melt those cheddar and Monterey Jack cubes in the broth—no fancy techniques, no waiting for the oven. The sharp Wisconsin chedddar melts into that creamy, stretchy goodness all on its own while I chop one onion (seriously, that’s it).
- Cheese Overload: Between us, this soup is dangerously rich. The sharp chedddar’s bite cuts through the buttery whipping cream, and the Monterey Jack adds that melt-in-your-mouth smoothness. Honestly, I’ve caught myself sneaking bites straight from the pot—no shame.
- Lunchbox Hero: Here’s what sold me: this soup reheats like a dream. Pack it in a thermos for work or school, and it’s still creamy and warm hours later. My kids actually ask for leftovers—yes, even on a Tuesday night—because it’s that foolproof.
Step-by-step instructions for atlanta bread company Wisconsin cheese soup
Here's how to create a velvety Wisconsin cheese soup with that signature pull-apart bread texture.
Prepare the Soup Base
Heat the 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1 whole yellow onion, diced medium-fine, and cook for 5-6 minutes until softened and translucent. Add the 4 cloves garlic cloves, minced finely, and cook for another 30 seconds until fragrant.
Sprinkle in the 2 tablespoons all-purpose flour and stir constantly for 1-2 minutes until golden brown. This creates a roux that thickens the soup and adds depth. Gradually whisk in the 4 cups chicken broth, bringing the mixture to a gentle simmer. Let it cook uncovered for 10 minutes to develop flavor while you prepare the bread.
Toast and Cube the Sourdough Bread
Preheat your oven to 350°F. Cut the 1 lb sourdough bread into 1-inch cubes, removing the crust. In a separate bowl, toss the bread cubes with 2 tablespoons unsalted butter, melted, and 1.5 teaspoons salt. Spread them on a baking sheet in a single layer and toast for 10-12 minutes until golden and crisp.
Remove from the oven and let cool slightly. The bread should be firm enough to hold its shape when submerged but still warm. This toasting step is crucial—it prevents the bread from turning mushy in the soup and adds wonderful texture contrast.
Create the Cheese Mixture
In a separate bowl, combine the 2 cups Wisconsin Sharp Cheddar Cheese and 1 cup Monterey Jack Cheese with the 1.5 cups heavy whipping cream. Stir until smooth, then season with 0.5 teaspoon black pepper. Set aside at room temperature while you finish the soup base.
This cheese mixture is the heart of your soup. The Wisconsin cheddar provides that signature sharp, tangy flavor while the Monterey Jack adds a creamy balance. The cream helps create that signature pull-apart texture when combined with the warm broth.
Combine and Simmer the Soup
Return the soup base to a gentle simmer. Reduce heat to low and gradually whisk in the cheese mixture, stirring constantly until fully melted and smooth. Add the 0.25 cup fresh thyme leaves and stir for 2 minutes to infuse the flavor.
Gently fold in half of the toasted bread cubes, reserving the rest for serving. Let the soup simmer for 5-7 minutes until it reaches your desired consistency. The soup should be thick but still coat the back of a spoon lightly. If it's too thick, whisk in 2-4 tablespoons of warm chicken broth to loosen.
Serve with Pull-Apart Bread
Ladle the soup into bowls, then top each serving with the remaining toasted bread cubes. The bread should float slightly on top, ready to be pulled apart and dipped. Serve immediately while the bread is still crisp and the cheese is melty.
This is where the magic happens—the contrast between the warm, creamy soup and the crispy bread creates that signature Atlanta Bread Company experience. Each bite should deliver rich cheese flavor, tender bread, and a velvety broth that coats your mouth perfectly.
Pro Tips For Making Atlanta Bread Company Wisconsin Cheese Soup
- MELT CHEESE LOW AND SLOW: I learned this the hard way—dumping shredded Wisconsin Sharp Cheddar and Monterey Jack into simmering broth and expecting instant perfection usually ends in a greasy, clumpy mess. Instead, remove the pot from heat for the last 2 minutes of stirring, then let the residual warmth melt the cheese gradually. This keeps the texture velvety, not oily.
- SAUTE ONIONS UNTIL SOFT: That raw onion flavor? It’ll sneak through. Cook the yellow onion in butter or oil until it’s fully translucent and just starting to caramelize—about 8-10 minutes. The longer you go, the deeper the flavor, but don’t burn it. (Yes, even if you’re impatient like me.)
- WHISK IN CREAM COOL: Heavy whipping cream straight from the fridge is your friend here. Stirring it into hot soup can turn it into a skinny, watery mess. Warm the cream slightly (just until it’s lukewarm to the touch) before adding it to the broth. This keeps the soup rich and smooth, not separated.
- SALT THE BROTH FIRST: The chicken broth is where the flavor hides. Season it generously with salt before adding cheese or cream—this ensures every bite is balanced, not drowned out by the sharp cheddar. Taste it after simmering, then adjust. (Pro move: Add a pinch of black pepper too; it cuts through the richness.)
Storing and reheating this dish
Refrigerator Storage
Store your Wisconsin cheese soup in an airtight container with a lid, allowing 1 inch of headspace for expansion. Keep it refrigerated at 40°F or below for up to 4 days. The flavors actually deepen overnight as the cheeses meld with the broth.
I like to transfer it to a glass Pyrex container—it reheats more evenly than plastic. Let it cool to room temperature before refrigerating to prevent condensation. 💫
Freezer Prep Tips
For long-term storage, freeze the soup in quart-sized freezer bags—they thaw faster than containers. Portion into 2-cup servings before freezing to avoid reheating large amounts. Press out excess air to prevent freezer burn.
Label with the date and freeze for up to 3 months. The bread cubes can be toasted fresh when reheating to maintain crispness. 🧊
Stovetop Reheating
My preferred method is stovetop reheating over medium-low heat. Transfer the soup to a pot and add 2-4 tablespoons of water or broth to restore moisture. Stir occasionally, keeping it at a gentle simmer for 10-12 minutes.
The bread cubes will soften slightly but stay sturdy enough to pull apart. Taste and adjust seasoning—soup often needs a pinch of salt after reheating. 🔥
Microwave Method
For quick reheating, use the microwave on 50% power in 1-minute intervals, stirring between each. Cover with a damp paper towel to retain moisture. Add 1-2 tablespoons of broth or milk if the soup appears too thick.
Avoid full power—it can make the bread soggy and the cheese grainy. Stir well before serving to redistribute flavors. ⚡
Reviving Bread Texture
If the bread loses crispness during storage, toast fresh cubes before adding to reheated soup. Toss 1 cup bread cubes with 1 teaspoon melted butter and toast in a 375°F oven for 5-7 minutes until golden. This restores that signature pull-apart texture that makes this soup special. 🍞
Make-Ahead Strategy
Prep everything except the bread toasting up to 3 days ahead. Store the soup base (without bread) in the fridge, then toast and add bread fresh when reheating. This keeps the bread crispy while allowing flavors to develop.
For freezer prep, assemble the soup completely (including bread) and freeze—just add extra broth when reheating to compensate for moisture loss. 📅
Nutrition facts
Frequently asked questions
Can I substitute Wisconsin cheddar with another cheese?
If you can't find Wisconsin sharp cheddar, try Pepper Jack for a spicy kick or Gruyère for a nutty depth. The key is balancing sharpness—Monterey Jack softens the flavor while keeping the soup creamy. For extra richness, add 1/2 cup sour cream instead of some of the cream. Just ensure your cheese blend totals 3 cups to maintain the right texture.
Why does my soup turn grainy when I add cheese?
Graininess happens when cheese melts too quickly or the soup isn't warm enough. Always whisk the cheese mixture into the soup over low heat, adding it gradually while stirring constantly. If the soup is too cold, the cheese won't emulsify properly. For extra insurance, temper the cream by whisking in a little warm broth first before adding the full cheese mixture.
How do I make this soup vegetarian?
Swap the chicken broth for 4 cups vegetable broth and replace the butter with vegan butter or olive oil. For extra protein, stir in 1 cup cooked lentils or chickpeas at the end. The toasting method for bread stays the same—just use plant-based butter. The flavor will still be rich and satisfying, with the cheeses carrying the dish.
Can I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that can make your soup grainy. For the best results, buy blocks of cheese and grate them yourself. If you must use pre-shredded, choose a brand labeled "no anti-caking agents" and pat it dry with a paper towel to remove excess starch. The texture won't be quite as smooth, but it'll still taste delicious.
What's the best way to reheat leftovers without soggy bread?
Toast fresh bread cubes separately before adding them to reheated soup. Toss 1 cup bread cubes with 1 teaspoon melted butter and bake at 375°F for 5-7 minutes until golden. Stir them into the soup just before serving to maintain that perfect pull-apart texture. For extra crispiness, add them right when you ladle the soup into bowls.