This recipe ROCKS for broccoli cheese lovers! on 11/16/2009
Being a Vermonter that now resides in Southern California, I found a block of Private Stock at my local Trader Joes and went straight to the Cabot site to look for recipes. Craving a great cheddar soup, I made the recipe and found it to be delightful. When cooking the onions I added a couple cloves of garlic. I love garlic! While eating I thought the next time I would use small red potatoes to add some color. Overall, this recipe is terrific! on 11/16/2009
Wow! What a hit this was with my family. We love Cabot products by Lois DeLong on 12/23/2012
First time I made broccoli cheddar soup and I used this recipe. Delicious!! by Heidi on 02/17/2013
*Nutrition analysis for Cabot Sharp Cheddar.
2 tablespoons Cabot Salted Butter
2 cups peeled and diced boiling potatoes (about 2 medium)
1/2 cup chopped onion
2 tablespoons King Arthur 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 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar, grated* (about 2 cups)
1 teaspoon fresh lemon juice
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 juice and season with salt and pepper.