Broccoli-Cabot Cheddar Soup

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  • Total: 45 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
  2. Add flour and cook, stirring, for 2 minutes longer.
  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.
  4. Remove from heat and stir in cheese. Add lemon juice and season with salt and pepper.
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