Cheesy Broccoli Soup

1/4 c. butter
1/2 c. onion
2 garlic cloves, minced
4 c. broccoli
1 large carrot, finely chopped
3 c. chicken stock
2 c. half and half
2 bay leaves
1/2 t. salt (a little more if using a stock with no salt added)
1/4 t. ground nutmeg
1/4 t. pepper (I used white pepper)

1/4 c. cornstarch
1/4 c. additional stock
2 c. shredded cheddar cheese

5-6 bread bowls (8 oz)
Optional: could also crumble bacon or additional cheese on top

1. In stockpot, heat butter and saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream, and seasonings; bring to a boil then simmer uncovered until vegetables are tender (10 minutes).

2. Mix cornstarch and additional stock; stir into soup. Bring to a boil, stirring until thickened, 1-2 minutes. Remove bay leaves and stir in cheese.