Broccoli-Cabot Cheddar Soup

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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