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Total Time
35mins
Prep 0 mins
Cook 35 mins

You could add rotisserie chicken to this soup if you like. Recipe is from Food Network Magazine.

Ingredients Nutrition

Directions

  1. Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes.
  2. Add the onion, garlic and celery seed and cook until soft, about 4 minutes.
  3. Scatter the flour over the mixture and stir to coat.
  4. Gradually add the broth and the milk, whisking until smooth.
  5. Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes.
  6. Add the broccoli florets and season with 1/2 t salt.
  7. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
  8. Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high.
  9. Spread the mustard on each piece of baguette and top with a cheddar slice.
  10. Place on a baking sheet and broil until the cheese melts; serve with the soup.