Broccoli Cheddar Soup

 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)
 8 oz Calef's Rat Trap Cheddar, grated (about 2 cups)
 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)
 8 oz Calef's Rat Trap Cheddar, grated (about 2 cups)
 Pinch of lemon zest
 Salt and ground black pepper to taste

Directions

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.

Broccoli Cheddar Soup
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