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Makes 4 servings

• 2 tablespoons Cabot Salted Butter
• 2 cups peeled and diced boiling potatoes (about 2 medium)
• 1/2 cup chopped onion
• 2 tablespoons 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)
• 2 cups grated Cabot Sharp or Extra Sharp Cheddar (about 8 ounces)
• 1 teaspoon fresh lemon juice
• 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.

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.

Nutrition Analysis
Calories 446 , Total Fat 29g , Saturated Fat 18g , Sodium 1162mg , Carbohydrates 24g , Dietary Fiber 6g , Protein 25g , Calcium 654mg 

Recipe & photo courtesy of Cabot Creamery Cooperative


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