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Broccoli Cheddar Soup

Yields1 Serving

 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

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 zest and season with salt and pepper.