0.0 – 0 reviews • Vegetable
| Total: |
45 min |
| Prep: |
15 min |
| Inactive: |
5 min |
| Cook: |
25 min |
| Yield: |
4 servings |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
333 |
| Total Fat |
16 g |
| Saturated Fat |
9 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
4 g |
| Sugar |
11 g |
| Protein |
15 g |
| Cholesterol |
45 mg |
| Sodium |
1007 mg |
| Serving Size |
1 of 4 servings |
| Calories |
333 |
| Total Fat |
16 g |
| Saturated Fat |
9 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
4 g |
| Sugar |
11 g |
| Protein |
15 g |
| Cholesterol |
45 mg |
| Sodium |
1007 mg |