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.

My Private Notes

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