Broccoli Cheese Soup

4 T butter
1 onion, finely sliced
2 cloves garlic, minced
1 carrot, grated
3 bunches broccoli, trimmed and cut up in small pieces
4 c. chicken stock
1 lb. Velveeta, cut up into cubes
1 c. half and half
1 c. milk
1/8 tsp garlic powder
1/4 tsp salt and pepper
1/4 c. corn starch
1/4 c. water
Crumbled bacon for topping

Melt butter in large pot. Saute onion for about 5 minutes. Then add garlic and carrot to cook for another minute or two. Add broccoli, then pour in chicken stock. Let simmer for about 15 minutes until broccoli is tender.
*You can use an immersion blender to made it creamier rather than chunkier if you wish. This is the time to blend if you are going to do it.
Add cheese and let melt. Pour in milk and half and half. Be sure to stir frequently so prevent burning on bottom of pot. Sprinkle in garlic powder and salt and pepper. Let simmer for about 20 minutes. Mix water and corn starch in separate bowl then pour into soup to thicken it up. Simmer for about 5 more minutes until thick. Serve with bacon on top.