Broccoli-Cabot Cheddar Soup

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 Bowls
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2 tablespoons Cabot® Salted Butter

2 cups peeled and diced boiling potatoes (about 2 medium)

½ cup chopped onion

2 tablespoons all-purpose flour

1 (14½-ounce) can chicken broth (about 2 cups)

2 cups milk

3 cups broccoli (chopped florets and thinly sliced stems)

3 cups broccoli (chopped florets and thinly sliced stems) 

8 ounces Cabot® Sharp or Extra Sharp Cheddar, grated (about 2 cups)

1 teaspoon fresh lemon juice

Salt and ground black pepper to taste


  1. 1. In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
  2. 2. Add flour and cook, stirring, for 2 minutes longer.
  3. 3. 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.