We all enjoy this quick soup on a chilly day. I doubled the recipe below and had plenty for our family of four and some to share with our neighbors. I wish I would have chopped the broccoli a little finer, so do that if you like it more like Panera’s famous version. Enjoy!

1/4 cup butter

1/2 cup onion, chopped

2 cloves garlic, minced

1 large carrot, finely chopped

4 cups fresh broccoli, chopped

3 cups chicken stock

1 1/2 cup whole milk

1/2 cup heavy cream

2 bay leaves

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 cup corn starch

1/4 cup water

3 cups cheddar cheese, shredded

In a stockpot, melt butter over a medium heat. Add onion and garlic and sauté until tender. Add carrot, broccoli, stock, milk, cream, and seasonings. Bring to a light boil. Simmer for 10 minutes, stirring frequently. In a small bowl mix the corn starch and water. Stir into the soup. Bring to a boil for 2 minutes or until soup thickens. Remove the bay leaves and add the cheese. Serve as is or top with bacon and more shredded cheese.