Soups & Stews
Atlanta Bread Company's Wisconsin cheese soup delivers that perfect balance of crispy, cheesy indulgence with a velvety broth that feels like a warm hug on a chilly day. The secret lies in perfectly toasted bread croutons that stay crispy even after soaking up the rich, smoky bacon-infused velouté. I've recreated this iconic dish after years of perfecting the bread-to-broth ratio, ensuring every spoonful delivers that satisfying contrast of textures and flavors.
The foundation starts with a classic roux—equal parts butter and flour cooked until golden—that forms the base for the velouté. This isn't your average cheese soup; the slow reduction of the broth with smoked bacon creates depth that makes the Wisconsin cheddar and pepper jack truly shine.
The celery crowns, toasted to a crispy golden brown, are the star garnish that elevates this dish from comforting to restaurant-worthy.
What makes this recipe special is how the components come together: tender bacon, rich cheese, and crispy bread that holds its texture through the entire bowl.
The velouté coats each bite with a luxurious smoothness while the cheese melts into creamy pockets, creating a harmony of flavors that's both hearty and refined. This is the kind of soup that disappears quickly at gatherings but feels like a labor of love to prepare.
Serve with a sprinkle of fresh green onions and extra crispy bread on the side for those who can't resist seconds.
The beauty of this recipe is its versatility—it works as a weeknight dinner or a showstopper for guests, all while staying true to the comforting essence of Wisconsin cheese tradition. Let's get started on creating this crowd-pleasing classic.
Ingredients for atlanta bread company wisconsin cheese soup
Six servings of comforting Wisconsin cheese soup with crispy celery crowns and smoky bacon velouté.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¾ cup | For golden roux |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Smoked Bacon 🥓 | 1 lb | Thick-cut, chopped small |
| Wisconsin Cheddar Cheese 🧀 | 2 cups | Shredded, aged preferred |
| Pepper Jack Cheese 🧀 | 1 cup | Shredded, mild heat |
| Carrots 🥕 | 4 medium | Julienned for crowns |
| Celery Sticks 🧅 | 1 bunch | Thin, 4-inch lengths |
| Onion 🧅 | 1 medium | Diced, yellow or white |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium, homemade best |
| Sourdough Bread 🍞 | 1 loaf | Crust removed, cubed |
| Fresh Green Onions 🌿 | ¼ cup | Sliced, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The bacon and cheeses are non-negotiable. Thick-cut smoked bacon from Costco or Trader Joe's gives the best flavor—thin slices burn fast. For cheese, Wisconsin cheddar is a must; Babybel or Sargento brands melt beautifully. The celery crowns need fresh, crisp celery—avoid the rubbery kind. I always grab extra at Whole Foods since they keep it fresh longer. The sourdough bread should be stale or lightly toasted before cubing—Publix sells perfect day-old loaves in the bakery section.
No smoked bacon? Regular bacon works in a pinch, but you'll lose that signature depth. Substituting pepper jack? Jalapeño cheddar is a close second. The celery crowns can be made with carrot sticks instead of celery if you're out, but the texture won't be quite the same. For the bread, French or Italian bread works too—just make sure it's crustless. The chicken broth is where you can get creative: vegetable broth plus a splash of Worcestershire works if you're avoiding meat, though the flavor will differ slightly. Fresh herbs? Dried thyme at half the amount gets you close.
This soup tastes even better the next day—make extra if you can. The celery crowns stay crispy for 2 days if stored separately in an airtight container. For longer storage, freeze the soup without the bread (it won't crisp up after thawing). Reheat gently on low—never microwave, or the bread gets soggy. The cheese gets extra gooey when reheated, so don't skip this step. Garnish with extra green onions right before serving—they wilt fast.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no roux disasters, no flour explosions. Just melt butter, toast flour, add cream and cheese, and let the magic happen. The bacon crumbles in like a savory hug, and cleanup is just a wipe-down. (Between us, I’ve burned more soups trying to be fancy—this one forgives mistakes.)
- Cheese Pulls No Punches: That Wisconsin cheddar? It’s the star. When it melts into the creamy broth, it gets stretchy in the best way—like a gooey, salty hug in every spoonful. The smoked bacon adds this deep, smoky backbone that makes it taste like a hug from a food truck. Honestly, I’ve made this with regular cheddar, and it’s just… not the same.
- Weeknight or Crowd-Pleaser: This soup is my go-to when I’m feeding a houseful or just need something hearty after a long day. Double the batch, freeze half, and you’ve got a cozy meal for another night. It’s also weirdly versatile—add a splash of bourbon for adults, or keep it simple for the kids (they’ll still devour it). My college-aged son even asks for it now. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Here’s what sold me—it feels fancy but won’t break the bank. A stick of butter, a bag of flour, a block of Wisconsin cheddar (which is worth every penny), and bacon you can buy in bulk. The heavy cream makes it rich, but you won’t feel guilty about leftovers. I’ve had this for breakfast, lunch, and dinner—it’s that good, that reliable. My secret weapon for lazy days.
Step-by-step instructions for smoky Wisconsin cheese soup with celery crowns
This rich, velvety soup delivers on all the comfort—smoky bacon, melty Wisconsin cheddar, and crispy celery crowns that'll make you crave seconds.
Cook and Crisp the Smoked Bacon
Place the 1 lb smoked bacon in a cold, heavy-bottomed skillet over medium-low heat. Let it cook undisturbed for 8-10 minutes, stirring only once or twice, until the fat renders out and the bacon becomes deep golden brown with crispy edges. Real talk: Don't rush this—slow cooking ensures maximum flavor without burning.
Once crispy, use a slotted spoon to transfer the bacon to paper towels to drain excess fat, leaving about ½ cup of that smoky bacon fat in the skillet. This fat is liquid gold for building flavor in your soup. If you need more fat, add 1 tablespoon of the unsalted butter to the skillet to keep things moving smoothly.
Build the Golden Roux
Lower the heat to medium and add the 0.75 cup all-purpose flour to the skillet with the bacon fat. Whisk constantly with a wooden spoon for 3-4 minutes until the mixture turns a deep golden brown—this is your roux, and it's the secret to that velvety texture. Here's the thing—if it starts to smoke or burn, immediately reduce the heat to low and keep whisking.
Once the roux reaches that perfect golden color, gradually whisk in the 4 cups chicken broth, about ½ cup at a time, allowing each addition to fully incorporate before adding more. This slow incorporation prevents lumps and ensures a smooth base for your soup.
Simmer the Cheese Velouté
Return the skillet to medium heat and stir in the 2 cups heavy cream, bringing the mixture to a gentle simmer. Let it cook for 5-7 minutes until slightly thickened. Now, reduce the heat to low and gradually add the 2 cups Wisconsin cheddar cheese and 1 cup pepper jack cheese, stirring constantly until fully melted and smooth.
Season with 1.5 tsp salt and 0.5 tsp black pepper, then taste and adjust—this is where you decide if it needs a little more salt or a pinch of cayenne for heat. The cheese should be completely dissolved, creating a luscious, velvety base. Keep the soup warm over low heat while you prepare the crispy celery crowns.
Create the Crispy Celery Crowns
Preheat your oven to 400°F. Cut the 4 medium carrots and 1 bunch celery sticks into ¼-inch thick rounds, creating those beautiful crown shapes. Toss them in a bowl with 2 tablespoons of the reserved bacon fat (or melted butter if needed) until lightly coated.
Spread the celery crowns in a single layer on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through, until they're deep golden brown and crispy. They should hold their shape but still be tender enough to bite through easily. Don't walk away—check them at 10 minutes to avoid burning.
Assemble and Serve with Crispy Toppings
To serve, ladle the warm cheese soup into bowls, then top each with 2-3 crispy celery crowns and 1-2 pieces of the crispy bacon. For extra texture, add a sprinkle of 0.25 cup fresh green onions and a few cubes of the sourdough bread on the side for dipping.
Here's where it gets fun—watch the celery crowns soften just slightly in the hot soup while maintaining their crispy edges. The contrast of temperatures and textures is what makes this dish so special. Serve immediately while the soup is steaming and the toppings are still crispy—this isn't something you want to reheat.
Pro Tips For Making Atlanta Bread Company Wisconsin Cheese Soup
- Cook Bacon Low: I learned this the hard way—crispy bacon is great, but for this soup, you want it rendered but not burnt. Cook the bacon at 300°F (150°C) instead of high heat; it’ll take 15-20 minutes, but the fat stays golden and smoky without turning bitter. (Yes, even if you’re impatient like me.)
- Bloom the Flour: Skip the immediate stirring when adding flour to butter—let that roux sit for 2-3 minutes first. The flour absorbs the butter’s moisture, and when you finally whisk, you’ll get a smoother, lump-free base. My grandmother swore by this, and she was right: it’s the thing that matters most for that creamy texture.
- Shred Cheese Hot: Grate the Wisconsin cheddar fresh and toss it in the hot soup off the heat. The residual heat melts it instantly, creating those perfect, gooey pockets. I used to shred it cold and stir it in—it clumps like sad, greasy snow. (Your future self will thank you.)
- Strain the Cream: If you’re using store-bought heavy cream, strain it through a fine-mesh sieve before adding it to the soup. It removes any stray bits of butterfat or milk solids that can make the soup look unappealingly cloudy. Sounds weird, but it works—trust me, I’ve seen the difference.
Flavor customization for this recipe
Spicy Kick Boost
If you love heat, swap out half the pepper jack cheese for jalapeño cheddar—it adds a bright, tangy kick that pairs perfectly with the smoky bacon.
For an extra punch, stir in ½ tsp cayenne pepper with the cheese or add 2-3 thinly sliced jalapeños (seeds removed) to the soup before serving. Trust me, this turns your bowl into a flavor explosion. 🌶️
Herb Infusion
Fresh herbs elevate this soup to restaurant-level quality. Toss in 1 tbsp chopped fresh thyme or 1 tsp dried thyme while simmering the broth for an earthy depth. For brightness, stir in 1 tbsp chopped fresh parsley or 1 tsp dried parsley at the end.
I also love adding 1 tbsp chopped chives for a mild onion-like note that complements the green onions on top.
Umami Depth
To intensify the savory profile, add 1 tbsp Worcestershire sauce when incorporating the chicken broth into the roux. For extra richness, stir in 1 tsp fish sauce (just a splash!) or 1 tbsp soy sauce after the cheese melts.
These umami boosters make the soup taste even more complex and satisfying. 💫
Creamy Variations
Want a lighter but still creamy soup? Replace 1 cup of heavy cream with 1 cup of half-and-half or 1 cup of coconut milk for a dairy-free option. For extra decadence, stir in 2 oz cream cheese with the other cheeses—it adds a velvety smoothness that’s impossible to resist.
The texture stays rich without being overly heavy.
Regional Cheese Swaps
Wisconsin isn’t the only place with amazing cheese! Try sharp white cheddar for a tangier bite or Monterey Jack for a milder, creamier texture. For a funky twist, add ½ cup crumbled blue cheese (like Gorgonzola)—it melts beautifully and adds a bold, salty depth.
Each cheese brings a unique character to the soup.
Extra Crunch Options
If you can’t find celery crowns, try crispy fried shallots or toasted breadcrumbs for crunch. For a smoky twist, sprinkle crumbled bacon (from the same batch) or crushed pork rinds on top.
Even toasted pumpkin seeds add a nutty crunch that balances the richness. The key is contrast—crispy toppings make every bite exciting. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without smoked bacon?
You can substitute regular bacon, but smoked bacon gives that signature depth of flavor. For a similar effect, try adding ½ teaspoon smoked paprika or 1 teaspoon liquid smoke to the broth while simmering. The texture won't be identical, but it'll still taste delicious!
How do I keep the celery crowns crispy?
Toast them in a 400°F oven for 12-15 minutes until golden brown, flipping halfway. For extra crispiness, toss them in 1 tablespoon melted butter or bacon fat before baking. Store them in an airtight container at room temperature for up to 2 days—just reheat in the oven for 5 minutes before serving.
What's the best way to reheat leftovers?
Reheat only the soup (without bread toppings) on the stovetop over low heat for 5-7 minutes, stirring occasionally. The cheese will get extra gooey! Add fresh celery crowns and bread when serving—microwaving makes the bread soggy. For best results, reheat just before serving.
Can I make this soup dairy-free?
Yes! Replace the heavy cream with coconut milk and use dairy-free cheeses like nutritional yeast or dairy-free cheddar. For richness, add 1 tablespoon olive oil when building the roux. The texture will be lighter but still creamy.
Why did my soup turn out too thick?
This usually happens if the roux cooked too long or you didn't reduce the broth enough. Thin with warm chicken broth (1 tablespoon at a time) while stirring constantly. For next time, simmer the soup uncovered for 5-7 minutes to reach the right consistency.