Broccoli-Cabot Cheddar Soup

2015-02-18
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 45m
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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

Method

Step 1

In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.

Step 2

Add flour and cook, stirring, for 2 minutes longer.

Step 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.

Step 4

Remove from heat and stir in cheese. Add lemon juice and season with salt and pepper.

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