Broccoli Chowder with Cheddar Toasts

Ingredients

• 2 strips bacon thinly sliced
• 1  baguette sliced into 8 1/4-inch-thick pieces
• 10 ounces broccoli peeled sliced
• 0.5 teaspoon celery seed 
• 4 ounces cheddar cheese cut into 8 thin slices
• 1 tablespoon dijon mustard 
• 2 tablespoons flour all-purpose
• 2 cloves garlic smashed
• 4 servings kosher salt and pepper freshly ground
• 2 cups chicken broth low-sodium
• 2 cups milk 
• 6 ounces red-skinned potatoes quartered
• 2 tablespoons butter unsalted

Equipment

• baking sheet
• sauce pan
• oven
• whisk
• broiler

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