HNE Recipe: Broccoli Cheddar Soup

• 2 tablespoons salted butter
• 2 cups peeled and diced boiling potatoes (about 2)
• 1/2 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 can chicken broth (14 1/2 oz)
• 2 cups milk
• 3 cups broccoli (chopped florets and thinly sliced stems)
• 2 cups lightly packed grated sharp or extra sharp Cheddar cheese
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste

In a large saucepan, melt butter over medium heat. Add potatoes and onion and stir until the onion is tender, about five minutes.

Add flour and cook, stir for two minutes longer. Stir in chicken broth and milk. Bring to a simmer and cook until the potatoes are nearly tender, about five minutes.

Add broccoli and cook until the broccoli is tender, about five minutes longer.

Remove from the heat and stir in cheese. Add lemon juice and season with salt and pepper.

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