Creamy Broccoli Cheese Soup in a Bread Loaf 
Ingredients:
1/4 cup butter, diced
1/2 cup onion, chopped
2 garlic cloves, finely chopped
4 cups fresh broccoli florets (about 8 ounces)
1 large carrot, finely chopped
2 ounces chicken broth
1 ounce heavy cream (half milk, half cream)
2 bay leaves
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp pepper
2 ounces water or additional chicken broth
2 ½ cups grated cheddar cheese (about 8 ounces)
Optional: 6 small round loaves of bread (about 8 ounces per loaf)
For garnish:
Crumbled fried turkey bacon (optional)
Additional cheddar, nutmeg, or pepper to taste Taste
Preparation:
Sauté onions and garlic:
Melt butter in a large (6-quart) saucepan over medium heat.
Sauté onions and garlic for 6-8 minutes until softened.
Add vegetables and broth:
Add broccoli, carrot, chicken broth, cream, bay leaves, salt, nutmeg and pepper.
Bring to a boil and then simmer uncovered for 10-12 minutes until vegetables are soft.
Thicken soup:
Mix cornstarch with water until smooth and add to soup.
Bring to a boil, stirring, and cook for 1-2 minutes until soup thickens.
Remove bay leaves.
Stir in cheese:
Gradually stir in grated cheddar until completely melted.
Prepare loaves of bread (optional):
If using, cut off tops of loaves and scoop out the center, leaving a shell about 1cm thick. Pour the soup into the loaves and serve immediately.
Serving:
Garnish with additional toppings such as grated cheese, nutmeg, pepper or crumbled turkey bacon if desired.
Times:
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Nutritional information:
Servings: 6
