| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 Bowls |
Ingredients
- 2 tablespoons Cabot® Salted Butter
- 2 cups peeled and diced boiling potatoes (about 2 medium)
- ½ cup chopped onion
- 2 tablespoons all-purpose flour
- 1 (14½-ounce) can chicken broth (about 2 cups)
- 2 cups milk
- 3 cups broccoli (chopped florets and thinly sliced stems)
- 3 cups broccoli (chopped florets and thinly sliced stems)
- 8 ounces Cabot® Sharp or Extra Sharp Cheddar, grated (about 2 cups)
- 1 teaspoon fresh lemon juice
- Salt and ground black pepper to taste
Instructions
- 1. In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
- 2. Add flour and cook, stirring, for 2 minutes longer.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 178 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 22 mg |
| Sodium | 583 mg |
Reviews
is there additional instructions that are missing? I get when the cheddar is added, but the lemon juice? I added everything at the end and 1 extra cup of cheddar which made it cheesy and good also cooked with a bay leaf. The family wanted some whole broccoli pieces. This soup is very good and perfect for a really cold rainy day. Yumm!