A creamy and savory broccoli cheese soup made with butter, garlic, onion, chicken bone broth, potatoes, broccoli, carrots, and cheese, perfect for satisfying pregnancy cravings.
1: Heat a dutch oven over medium heat. Add butter, onion, and garlic. Cook for 4 minutes.
2: Stir in flour and cook for 30 seconds. Add broth and potatoes. There should be enough broth to cover the potatoes, so start with 4 cups and add more as needed. Season well with salt and pepper. Bring to a boil, then reduce to a simmer for 20 minutes.
3: Use an immersion blender to blend into a creamy soup (you can also blend in batches in a regular blender).
4: Stir in broccoli, carrots, milk, cream, thyme, sage, and more salt and pepper to taste. Bring to a boil again, then reduce to a simmer for 10 minutes or until broccoli is cooked to your preference.
5: Stir in shredded cheese. Taste and adjust seasonings as needed, or add an extra splash of cream if desired!
