Broccoli Cabot Cheddar Soup
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
Organization Tags
Tags easily organize your Recipe Library
Comments