2 tbsp Salted Butter
2 cups peeled and diced boiling potatoes (about 2 medium)
½ cup chopped onion
2 tbsp 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)
Pinch of lemon zest
Salt and ground black pepper to taste
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.
4
Remove from heat and stir in cheese. Add lemon zest and season with salt and pepper.
Ingredients
2 tbsp Salted Butter
2 cups peeled and diced boiling potatoes (about 2 medium)
½ cup chopped onion
2 tbsp 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)
Pinch of lemon zest
Salt and ground black pepper to taste