Have made this soup and love it. Took it to a lunch at church and all the ladies liked it too. on 02/08/2012
2 tablespoons Cabot Salted Butter
1/2 cup chopped onion
2 tablespoons King Arthur Unbleached All-Purpose Flour
2 (14.5-ounce) cans chicken broth
2 cups peeled and diced boiling potatoes
3 cups broccoli (chopped florets and thinly sliced stems)
1 (12-ounce) can evaporated milk
12 ounces Cabot Extra Sharp Cheddar, grated (about 3 cups)
1 teaspoon fresh lemon juice
Ground black pepper to taste
1. In large skillet over medium-high heat, melt butter. Add onion and cook, stirring often, until tender and starting to brown, about 3 minutes. Stir in flour and cook, stirring, for 30 seconds longer. Gradually whisk in 1 can broth and stir until simmering and thickened.
2. Transfer onion mixture to slow cooker. Add remaining can broth and potatoes, stirring to combine. Cover and cook on high setting for 2 hours, or until starting to simmer.
3. Stir in broccoli and evaporated milk. Cover and cook 30 minutes longer, or until broccoli is tender.
4. Add cheese and stir until melted. Stir in lemon juice and season with pepper.