Soups & Stews
This Atlanta Bread Company Wisconsin cheese soup delivers the ultimate comfort food experience—creamy, cheesy, and topped with perfectly crispy bread that soaks up every last drop of savory goodness.
The secret lies in a rich, velvety roux base that forms the foundation, while a blend of Wisconsin cheddar and Colby creates that signature melt-in-your-mouth texture. I’ve perfected this recipe to balance hearty tradition with a modern twist, ensuring every spoonful feels like a hug in a bowl.
The magic happens in the layers: a slow-cooked roux builds depth, while the cheese melts into a luscious, stretchy consistency that clings to every bite. For that signature crispy bread topping, I toast cubed sourdough until golden and crunchy—no soggy bits here.
This isn’t just soup; it’s a full meal with texture, warmth, and a touch of rustic charm that makes it perfect for chilly evenings or family gatherings.
What sets this apart is the Wisconsin cheese—sharp, tangy, and just melty enough to create that irresistible pull-apart quality. The bread topping adds a satisfying crunch, while fresh herbs or a sprinkle of cracked pepper elevate it to restaurant-quality without the fuss.
Whether you’re feeding a crowd or craving a cozy solo dinner, this soup delivers comfort in every bowlful.
Ready in under an hour, this recipe is designed for home cooks who want restaurant-worthy results. The roux takes patience, but the payoff is worth it—a soup so rich and flavorful, it’ll become your new go-to. Let’s get started on creating your own bowl of cheesy perfection.
Ingredients for atlanta bread company wisconsin cheese soup
Creamy Wisconsin cheese and crispy sourdough cubes—this soup is comfort food at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For velvety roux |
| Wisconsin Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Wisconsin Colby Cheese 🧀 | 1 ½ cups | Shredded, mild variety |
| Chicken or Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Sourdough Bread 🍞 | 4 cups | Cubed, crust removed |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For bread toasting |
The cheese is non-negotiable here. Wisconsin sharp cheddar and Colby give that signature tangy, melty texture—none of that pre-shredded stuff. Grab a wedge from Whole Foods or your local cheese shop if you can, but the block cheese from Kroger or Trader Joe's works too. Shred it yourself for that perfect pull-apart quality. The butter matters just as much—use unsalted*, so you control the seasoning. And that sourdough? Day-old loaves from the bakery section are perfect—they're sturdier for toasting and won't get soggy.
No sourdough on hand? Crusty French bread or even a good baguette will work in a pinch. Fresh thyme out of season? Dried at one-third the amount gets you close. For the roux, don't rush it—cook it low and slow until it's that perfect nutmeg-colored hue. That's where the magic happens. The broth can be chicken or veggie—just make sure it's low-sodium, so you don't over-salt the whole thing. And if you're feeling fancy, add a splash of white wine, deglazed from the roux pan, for extra depth.
This soup tastes even better the next day—honestly, it's worth making a double batch. Store leftovers in the fridge for 4-5 days or freeze for 3 months, portioned into containers. The bread topping stays crispy if you toast it fresh before serving. Pro tip: Keep a stash of shredded cheese in the freezer—it keeps 6 months, and you'll never run out when soup cravings hit. And if you're serving a crowd, double the bread cubes and toast them in batches—your oven will thank you.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s just butter, flour, and two kinds of Wisconsin cheese melting into broth—no fancy gadgets, no last-minute grocery runs. The roux forms in minutes, and before you know it, you’ve got a pot of soup that smells like a cozy kitchen.
- Cheese Love: That sharp cheddar and creamy Colby combo? It’s what turns this into something special. The sharpness cuts through the richness, while the Colby keeps it smooth—like a hug in a bowl. (And yes, the crust on top is worth the wait.)
- Leftovers That Win: This soup only gets better the next day. The flavors meld, the crust softens just enough, and it reheats like a dream. Honestly, I make it on Sundays just to have a stress-free lunch for the week.
- Budget-Friendly Luxury: You’re using pantry staples—flour, butter, broth—and a couple of blocks of Wisconsin cheese that stretch far. It’s the kind of meal that feels indulgent without breaking the bank. (My college self would’ve cried.)
Step-by-step instructions for atlanta bread company Wisconsin cheese soup
Here's how to create that signature crispy bread topping and rich, cheesy Wisconsin comfort in one bowl.
Make the Velvety Cheese Sauce
Melt the 0.75 cup unsalted butter in a large pot over medium heat until it foams. Add the 0.5 cup all-purpose flour all at once and whisk constantly for 1-2 minutes until the mixture turns a pale golden color and smells nutty. This is your roux—the foundation of the creamy sauce.
Gradually whisk in the 4 cups chicken or vegetable broth and 1 cup whole milk, ensuring no lumps form. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Here's the thing—if you rush this step, your sauce will be grainy. Patience ensures that silky texture.
Build Flavor with Aromatics and Cheese
Add the 1 whole yellow onion and 4 cloves garlic cloves to the simmering sauce. Cook for 3-4 minutes until the onion softens and the garlic becomes fragrant. Stir in the 1 tsp dried thyme, 0.5 tsp ground black pepper, and 1.5 tsp salt, letting the spices bloom for 30 seconds to wake up their flavors.
Now for the cheesy magic: Reduce heat to low and gradually add the 2 cups Wisconsin sharp cheddar cheese and 1.5 cups Wisconsin Colby cheese, stirring constantly until completely melted. If the cheese clumps, add a splash of milk to smooth it out. This is where the Wisconsin cheeses shine—sharp cheddar for tang, Colby for mild sweetness. Don't walk away; you want every bit to melt smoothly.
Prepare the Crispy Bread Topping
While the cheese sauce simmers, preheat your oven to 375°F. Cut the 4 cups sourdough bread into ½-inch cubes, removing any crusts. Toss the bread cubes with 1 tbsp extra-virgin olive oil until evenly coated—this helps them crisp up beautifully. Spread them in a single layer on a baking sheet and toast for 8-10 minutes until golden brown and crispy.
Here's the moment that matters: The bread should be golden brown with crisp edges—almost like little croutons. If it's not quite there, return it to the oven for another 2-3 minutes. These crispy cubes are what makes this soup special, so don't skimp on the toasting time. You'll know it's perfect when they're crunchy enough to stand up to the creamy soup.
Combine and Serve
Once the cheese sauce is smooth and the bread topping is crispy, carefully pour the sauce into a large serving bowl. Spoon the toasted bread cubes over the top, pressing down gently so they float and crisp up even more from the residual heat. The contrast of creamy soup and crispy bread is what makes this dish so addictive.
Let the soup sit for 2-3 minutes before serving—this gives the bread topping time to absorb just enough of the cheese sauce to soften slightly while maintaining that perfect crunch. Serve immediately while the bread is still crispy and the cheese is melty. Each spoonful delivers that perfect balance of textures and flavors that makes this Wisconsin cheese soup legendary.
Pro Tips For Making Atlanta Bread Company Wisconsin Cheese Soup
- Cook Butter Low and Slow: I learned this the hard way—melting butter over high heat for the roux turns it into a greasy mess. For this soup, keep the heat at a steady simmer (medium-low) and stir constantly with a wooden spoon. You’re aiming for a nutty, golden paste, not a burnt lump. If it smells like toasted bread, you’ve gone too far.
- Shred Cheese Fresh: Pre-shredded cheese has anti-caking agents that make the soup grainy and watery. Grab a block of Wisconsin Sharp Cheddar and Colby, cut it into chunks, and pulse it in a food processor for 3-4 seconds—just enough to break it down without turning it into dust. Freshly shredded cheese melts smoother and tastes richer.
- Deglaze with Broth Immediately: After toasting the flour-butter roux, pour in all the broth right away—don’t wait. Those browned bits (fond) stuck to the pot are flavor gold. If you let them sit, they’ll toughen and turn bitter. A quick splash of broth or even a splash of cold water while scraping the bottom works wonders.
- Finish with Cold Cheese: The soup’s creaminess comes from the cheese, but adding it too early can turn the broth greasy. Stir in the shredded Wisconsin cheeses off the heat for the last 2 minutes—let them melt into the warm (not boiling) soup. If it looks too thick, thin it with a splash of broth. Trust me, your future self won’t want to redo this step.
Best sauces and condiments for this dish
Classic Cheese Sauce
The foundation of this soup is a rich, velvety cheese sauce that starts with a roux. I use unsalted butter and all-purpose flour cooked to a nutmeg color—this is non-negotiable for that signature smoothness.
For extra depth, I deglaze the roux with white wine (about ¼ cup) before adding broth and milk. This adds a subtle complexity that elevates the dish. 🍷
Herb-Infused Olive Oil
Drizzle extra-virgin olive oil infused with fresh rosemary and thyme over the finished soup for a fragrant touch. Simmer 1 sprig each in ¼ cup olive oil for 5 minutes, then strain before drizzling.
This adds an aromatic layer that complements the cheesy richness without overpowering it. Store the infused oil in the fridge for up to 1 week for future use.
Spicy Honey Drizzle
For a sweet-spicy contrast, mix 1 tbsp honey with ½ tsp cayenne pepper and drizzle over the soup just before serving. This balances the richness of the cheese while adding a subtle kick. I like to use local Wisconsin honey for a regional twist. 🌶️
Garlic Crouton Oil
Toast extra sourdough cubes in garlic-infused olive oil (simmer 3 minced garlic cloves in 2 tbsp oil) for an extra-crispy topping. The garlic oil adds a savory punch that pairs perfectly with the cheese. Use these as a garnish or even as a side for dipping.
Sour Cream Swirl
Stir ¼ cup sour cream into the soup during the last 2 minutes of cooking for a tangy twist. This lightens the texture slightly while adding a creamy contrast. I recommend full-fat sour cream for the best mouthfeel. 🥛
Fresh Herb Garnish
Finish with chopped chives or green onions for a bright, fresh contrast to the rich cheese. I also like a sprinkle of toasted breadcrumbs for extra crunch. These garnishes elevate the presentation and add a pop of color to the creamy soup.
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese for this recipe?
Pre-shredded cheese works in a pinch, but it contains anti-caking agents that can make your soup grainy. For the silkiest texture, always shred your own Wisconsin cheddar and Colby using a box grater. The cheese will melt more smoothly and create that signature stretchy, gooey quality.
How do I keep the bread topping crispy?
Toast the bread cubes until they're golden brown and crispy, then transfer them to a paper towel-lined plate to drain excess oil. When adding them to the soup, press them gently into the surface so they absorb just enough cheese sauce to soften slightly while staying crunchy. Serve immediately for maximum crispiness!
What can I substitute for sourdough bread?
If you don't have sourdough, try crusty French bread, baguette, or even a sturdy white sandwich bread. Avoid soft breads like brioche—they'll turn mushy. For extra flavor, toast the cubes with a sprinkle of garlic powder or dried herbs before baking.
Can I make this soup ahead of time?
Yes! Prepare the cheese sauce up to 2 days ahead and refrigerate it. When ready to serve, reheat gently on the stove, stirring frequently to prevent scorching. Toast the bread cubes fresh before serving—they'll stay crispy for about 10 minutes before softening. The flavors actually improve overnight!
Why did my cheese sauce get grainy?
Grainy sauce usually means the roux was undercooked or the cheese melted too quickly. For a perfect sauce, cook the roux to a nutmeg color (about 1-2 minutes) and stir constantly while adding cheese. If it happens, whisk in a splash of milk or broth to smooth it out. Patience is key—don't rush this step!