Broccoli Chowder With Cheddar Toasts

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  slices bacon, strips thinly sliced
• 2  tablespoons unsalted butter
• 1⁄2 yellow onion, chopped (about 1 cup)
• 2  garlic cloves, smashed
• 1⁄2 teaspoon celery seed
• 2  tablespoons all-purpose flour
• 2  cups low sodium chicken broth
• 2  cups milk
• 4  small  red potatoes, quartered (about 6 ounces)
• 1⁄2 head broccoli, broken into florets, stem peeled and sliced
•  kosher salt
•  fresh ground black pepper
• 1  tablespoon Dijon mustard
• 1  baguette, sliced into 8 1/4-inch thick pieces
• 4  ounces cheddar cheese, cut into 8 thin slices

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.