Cheesy Broccoli Soup

1/4 cup butter, cubed
1/2 cup onions, chopped
2 garlic cloves, minced
4 cups fresh broccoli florets
1 large carrot, finely chopped
3 cups chicken stock
2 cups half-and-half cream
2 bay leaves
1/2 tsp. salt
1/4 tsp. ground nutmeg
1.4 tsp. pepper
1/4 cup cornstarch
1/2 cup water or additional chicken stock
2 1/2 cups shredded cheddar cheese
1 small round bread loaves, Optional

Optional Toppings:
Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmet and pepper

1.  In a 6-qt. stockpot, heat butter over medium heat; saute onions until tender, 6-8 minutes. Add garlic for 30-45 seconds.  Stir in broccoli, carrot, chicken stock, cream and seasonings; bring to a boil.  Simmer, uncovered, until the vegetables are tender, 10-12 minutes.

2.  Mix cornstarch and water; stir into soup.  Bring to a boil, stirring until thicken, 1-2 minutes.  Remove bay leaves.  Stir in cheese until melted.

3.  If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottome, leaving 1/4-inch tick shells. (save the removed brad for another use.). Fill the bread bowls with soup just before serving.

4.  If desired, serve soup with optional toppings.

Prep:  15 minutes,  Cook:  30 minutes, Makes: 6-1cup servings.

Serving Size 1 cup:  422 cal., 32 fat (19g sat. fat), 107mg chol., 904mg sod., 15g carb. (5 sugars, 2g fiber) 17g pro.

Taste of Home August/September 2019  Cheesy Broccoli Soup Inspired by Panera