Broccoli Cabot Cheddar Soup

Ingredients

• 2 tablespoons Cabot® Salted Butter
• 2 cups peeled and diced boiling potatoes (about 2 medium)
• ½ cup chopped onion
• 2 tablespoons all-purpose flour
• 1 (14½-ounce) can chicken broth (about 2 cups)
• 2 cups milk
• 3 cups broccoli (chopped florets and thinly sliced stems)
• 3 cups broccoli (chopped florets and thinly sliced stems)
• 8 ounces Cabot® Sharp or Extra Sharp Cheddar, grated (about 2 cups)
• 1 teaspoon fresh lemon juice
• Salt and ground black pepper to taste

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