Broccoli Cheddar Chowder | Recipes | Spoonful

By SMorrissey

Ingredients

• 1 tablespoon each butter and olive oil
• 1 onion, chopped
• 4 boiling potatoes (around 1 pound), peeled and diced
• 1 quart chicken broth
• 2 cups milk
• pinch of dried thyme or marjoram
• 1 large head broccoli (1 1/2 pounds), stems peeled, stems and florets chopped
• 1 teaspoon lemon juice
• 8 ounces sharp cheddar, grated
• Salt and pepper

Preparation

Step 1

Heat the butter and oil in a soup pot over medium-low heat, and sauté the onion for five or so minutes, until it is translucent.

Add the potatoes, broth, milk, and herbs, bring to a boil over high heat, turn the heat down, and simmer, covered, for 20 minutes, until the potatoes are very tender.

Add the broccoli, and simmer another 5-10 minutes, until the broccoli is tender but still green.

Puree, using a stick blender (or carefully, in batches, in a blender), then stir in the lemon juice and cheese, and add salt and pepper to taste.