Broccoli-Cabot Cheddar Soup
- Total: 45 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 25 min
- 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
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.
