Soups & Stews
This Atlanta Bread Company Wisconsin Cheese Soup delivers the ultimate comfort food experience—creamy, cheesy perfection topped with crispy bread that transforms every spoonful into a decadent bite.
The secret lies in balancing rich Wisconsin cheddar with Monterey Jack for a velvety fondue-like base, while the bread topping adds satisfying crunch that disappears with the first dip. I've perfected this recipe to recreate the restaurant's signature texture—where each component plays its part without overpowering the other.
The foundation starts with a simple roux that builds flavor as it simmers, allowing the cheeses to melt into a luscious, stretchy consistency. Meanwhile, the bread topping gets toasted to a golden crispy finish, ensuring it holds its shape until the very last bite.
What makes this recipe truly special is how the two elements work together—creamy meets crunchy in a way that feels both indulgent and balanced, never too heavy or too light.
By the time you're done, you'll have a soup that's rich enough to stand alone but still light enough to pair with a crisp green salad. The aroma alone will have everyone gathering around the table, and the first spoonful delivers that perfect harmony of cheesy depth and buttery bread.
This isn't just soup—it's a restaurant-quality experience you can make at home with just a few key ingredients.
The best part? Leftovers reheat beautifully, and the bread topping can be made ahead and toasted fresh when serving. Whether you're feeding a crowd or treating yourself to a cozy weeknight dinner, this recipe delivers the kind of satisfaction that makes it worth every minute of simmering time.
Let's get started on creating your own bowl of perfection.
Ingredients for atlanta bread company wisconsin cheese soup
Creamy cheeses, crispy bread, and a velvety fondue—just 14 ingredients for this restaurant-quality comfort classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | White, for roux base |
| Wisconsin Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, for creamy texture |
| Whole Milk 🥛 | 2 cups | Full-fat for richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, for depth |
| White Onion 🧅 | 1 medium | Diced, for sweetness |
| Bread Slices 🍞 | 12 pieces | Crusts removed, day-old |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For bread topping |
| Dried Parsley 🌿 | 1 tbsp | For garnish, optional |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | For subtle earthiness |
The cheeses are non-negotiable here. Wisconsin sharp cheddar gives that signature tang, while Monterey Jack keeps it smooth. Grab the block versions—the pre-shredded kind has anti-caking agents that make the soup grainy. For the cheddar, Kraft or Babybel brands from the dairy aisle are foolproof. The bread? Day-old sourdough or Italian loaves from the bakery section toast up perfectly—no sad, soggy crusts. If you're feeling fancy, Atlanta Bread Company's own loaves (if available) take this to the next level.
No sharp cheddar? Pepper Jack or extra-sharp white cheddar work in a pinch, but the Wisconsin flavor is key. Running low on Monterey Jack? Colby Jack at half the amount mimics the mildness. The chicken broth can be subbed with vegetable broth plus 1 tsp chicken bouillon, though purists will notice the difference. For the bread topping, Panko or crushed crackers add crunch if you're out of fresh bread. The olive oil? Any good quality brand—none of that cheap bottle stuff. And if you're missing thyme, dried oregano at half the amount gives similar warmth.
This soup tastes even better the next day—honestly, the flavors meld into something magical. Store leftovers in the fridge for up to 5 days, covered tightly. The bread topping can be made ahead and stored separately, then toasted fresh when serving. For a crowd, double the bread topping recipe—it disappears fast. Freeze portions for up to 3 months, but the bread topping won't reheat crispy, so make that fresh each time.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s a true one-pot wonder—just melt butter, whisk in flour, and let the roux build while you grate cheese. No chopping, no fuss, and zero cleanup beyond one pot. (Yes, even on a Tuesday night when I’m exhausted.)
- Cheese Overload: That Wisconsin Sharp Cheddar and Monterey Jack combo? Chef’s kiss. The sharpness cuts through the richness of the milk, and the melt-in-your-mouth texture is pure satisfaction. Honestly, I’ve never had a cheese soup this addictive—it’s the kind of bowl you finish and immediately want to make again.
- Weeknight Crowd-Pleaser: This soup is my go-to for game day, sick days, or when my college-aged kids come home. It’s hearty enough to fill up a group but simple enough that I can make it while half-watching a movie. Plus, the bread company’s crusty texture on top? Instant upgrade.
- Budget-Friendly Leftovers: I make a double batch because it reheats like a dream and stretches my grocery budget. The butter and flour are cheap staples, and the cheese stretches far—perfect for lunch the next day or freezing for those lazy mornings. (My freezer’s always stocked with this.)
Step-by-step instructions for atlanta bread company-style Wisconsin cheese soup
This creamy Wisconsin cheese soup gets its signature touch with a crispy bread topping—just like Atlanta Bread Company's famous version.
Make the Cheesy Roux Base
In a large pot over medium heat, melt the 0.75 cup unsalted butter until completely liquid. Add the 0.5 cup all-purpose flour all at once and whisk vigorously for 2-3 minutes until the mixture turns a light golden color and smells nutty. This is your roux—the foundation of the soup's velvety texture.
Watch closely as it cooks—it should thicken noticeably but not brown. If it starts to darken too quickly, reduce the heat slightly. The roux is ready when it coats the back of a spoon smoothly and leaves a clear path when you run your finger through it.
Build the Creamy Cheese Mixture
Gradually whisk in the 2 cups whole milk and 4 cups chicken broth over 2-3 minutes to prevent lumps from forming. Stir in the 1.5 cups Wisconsin sharp cheddar cheese and 1 cup Monterey Jack cheese until completely melted and smooth. The cheese should dissolve evenly, creating a rich, thick base.
Add the 1 medium diced white onion, 4 minced garlic cloves, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes until the flavors meld together. You'll smell that irresistible cheesy aroma—this is where the magic happens.
Prepare the Crispy Bread Topping
While the soup simmers, remove the crusts from the 12 bread slices and cut each into thirds, giving you about 36 pieces total. In a shallow bowl, toss the bread pieces with 2 tbsp extra-virgin olive oil until evenly coated. Spread them out on a baking sheet in a single layer.
Bake at 375°F for 8-10 minutes until the bread is golden brown and crispy. Watch carefully—they crisp up quickly! Remove from the oven and let cool slightly while you finish the soup. The bread should be firm enough to hold its shape when placed on top.
Assemble and Serve
Return the soup to a gentle simmer and let it cook for another 5 minutes to thicken slightly. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper depending on your broth. The soup should be rich and creamy, with a perfect balance of cheesy goodness.
To serve, ladle the hot soup into bowls and arrange the crispy bread pieces on top, pressing down gently so they stay in place. Garnish with 1 tbsp dried parsley for a pop of color. The contrast of the warm, creamy soup with the crispy bread topping is what makes this dish so special—just like the original!
Pro Tips For Making Atlanta Bread Company Wisconsin Cheese Soup
- MELT CHEESE SLOWLY: Start with a low simmer—adding shredded Wisconsin cheddar and Monterey Jack all at once turns the soup into a greasy mess. Instead, stir in about a quarter of the cheese at a time, letting each batch fully incorporate before adding more. (Yes, even if you’re impatient like me.)
- TOAST YOUR FLOUR: Cook the roux with butter until it’s a deep golden brown—think nutmeg color, not pale beige. I used to rush this and ended up with a floury, bland soup. Take the extra 30 seconds; it’s the foundation for that rich, creamy texture.
- SHRED CHEESE FINE: Skip the food processor—it turns cheese into clumps. Use your hands or a box grater to shred the Wisconsin cheddar and Monterey Jack into tiny, even pieces. They’ll melt smoothly instead of sitting as lumps in your soup. (Your future self will notice.)
- STRAIN THE MILK: Whole milk can taste thin and watery straight from the carton. Warm it slightly and strain it through a fine-mesh sieve before adding it to the roux—it removes any sediment and makes the soup velvety. (Sounds weird, but it works.)
Make-ahead tips for this atlanta bread company wisconsin cheese soup
Prep Ahead
Make the bread topping the night before—toss the bread pieces with olive oil, cover, and refrigerate. When ready to serve, bake fresh at 375°F for 8-10 minutes until crispy.
This saves time and ensures perfect texture. The cheesy base can also be made a day ahead and reheated gently on the stovetop. 💫
Freezer Strategy
Freeze the soup base (without bread) in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat on low heat with ¼ cup milk or broth to restore creaminess. The bread topping must be made fresh—it won't reheat crispy from frozen.
Batch Cooking
Double the bread topping recipe for crowds—it disappears fast! Store extra portions in a sealed container at room temperature for 2 days or freeze for 1 month. Reheat bread pieces in a 350°F oven for 5-7 minutes to restore crispness.
Reheating Leftovers
Reheat soup gently on the stovetop over medium-low heat for 10-12 minutes, stirring occasionally. Add 2 tbsp milk or broth if it thickens too much. The bread topping should always be toasted fresh—never reheated.
Serving Timeline
Plan a 30-minute assembly window before serving: reheat soup, toast bread, and garnish. The bread stays crispy for 15 minutes after baking—serve immediately for best results. For parties, keep soup warm in a slow cooker on low. ✨
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese for this recipe?
Pre-shredded cheese won't work well here—the anti-caking agents make the soup grainy. Always use block cheeses you can shred yourself. For the Wisconsin sharp cheddar, grab a block from the dairy aisle and shred it fresh. The same goes for the Monterey Jack—it'll melt perfectly into that velvety texture.
What kind of bread works best for the crispy topping?
Day-old sourdough or Italian bread is ideal—the crusts removed, cut into thirds, and toasted until golden. For extra crunch, try Atlanta Bread Company's own loaves if available. If you're out of fresh bread, Panko or crushed crackers work as a quick substitute.
How do I fix soup that's too thick or too thin?
Too thick? Stir in 2 tbsp milk or broth while reheating. Too thin? Simmer uncovered for 5 more minutes to reduce. The perfect consistency should coat the back of a spoon but still be pourable. If needed, whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water for instant thickening.
Can I make this soup ahead of time?
The cheesy base keeps for 5 days in the fridge. The bread topping can be prepped 1 day ahead—just toss it with oil, refrigerate, and bake fresh when serving. For freezing, store the soup base (without bread) for up to 3 months. Always toast the bread topping fresh for best results.
What's the secret to getting the bread topping extra crispy?
Toast the bread at 375°F for 8-10 minutes until golden brown, then spread it on a wire rack to cool. For extra crunch, brush with melted butter after baking. The key is baking in a single layer so air circulates evenly—no overlapping! Serve immediately while still crisp.