Cheesy Broccoli Soup

Cheesy Broccoli Soup
1/4 c. butter
1/2 c. chopped onion
2 garlic cloves, minced
4 c. fresh broccoli florets (about 8 ounces)
1 large carrot, finely chopped
3 c. chicken stock
2 c. half-and-half cream
2 bay leaves
1 t. salt
1/4 t. ground nutmeg
1/2 t. pepper
1/4 c. cornstarch
1/4 c. water or additional chicken stock
2-1/2 c. shredded cheddar cheese
In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes.
Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.

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