Broccoli-Cabot Cheddar Soup

Name: Broccoli-Cabot Cheddar Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons Cabot Salted Butter; 2 cups peeled and diced boiling potatoes (about 2 medium); 1/2 cup chopped onion; 2 tablespoons King Arthur Unbleached All-Purpose Flour; 1 (14 1/2-ounce) can chicken broth (about 2 cups); 2 cups milk; 3 cups broccoli (chopped florets and thinly sliced stems); 8 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar, grated (about 2 cups); 1 teaspoon fresh lemon juice; Salt and ground black pepper to taste

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Total: 45 min

Prep: 15 min
Inactive: 5 min
Cook: 25 min

Yield: 4 servings

Total: 45 min

Prep: 15 min
Inactive: 5 min
Cook: 25 min

Yield: 4 servings

Directions

In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
Add flour and cook, stirring, for 2 minutes longer.
Gradually stir in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer.
Remove from heat and stir in cheese. Add lemon juice and season with salt and pepper.