Panara Copy Cat Broccoli Cheese soup

• Makes 8 Servings
  1 stick of butter (1/2 cup)
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups half and half (or 2 cups of milk and 2 cups of heavy cream)
• 6 cups chicken stock
• 1/2 cup corn starch
• 1/2 teaspoon nutmeg
• 4 bay leaves
• 2 large carrot, peeled and chopped small
• 8 cups broccoli florets (about 2 heads)
• 5 cups grated cheddar cheese (about 16 ounces)
• Salt and Pepper to taste
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• Cook the butter, onion, and garlic on about medium heat until tender. 
• Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.
• Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve.
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• (Recipe adapted from Food Network Kitchens)

 Recipe adapted from http://www.yammiesnoshery.com/2013/12/panera-bread-broccoli-cheddar-soup.html