2 T butter
1 bunch broccoli, chopped (about 12 oz florets)
1 russet potato
1 yellow onion, diced
1 garlic clove, minced
1/4th tsp cayenne
1/2 tsp dry mustard
1 tsp salt
1 1/2 cups grated sharp cheddar cheese (about 6 oz)
2 T all purpose flour
3/4 cup whole milk
3 cups vegetable or chicken broth
2 slices bacon cooked bacon, crumbled (to top)
Blanch your broccoli by placing it in boiling water for 30 seconds. Immediately drain and rinse with cold water. Set aside.
In a large dutch oven, melt the butter. Peel and chop the potato into small one inch dice. Saute both the potato and the onion in the butter for about six minutes, or until the onion starts to become translucent. Add the garlic and cook for 30 seconds more. Then, add the dry mustard, cayenne and salt. Toss to coat.
Add the flour and stir well. Pour in the broth and add back in the broccoli florets. Stir and bring to a simmer. Cook for about 15 minutes, or until the potato is tender. Slowly pour in the milk and add the cheese, stirring to melt.
Carefully pour the hot soup into a blender and process for 10 seconds, or just until slightly smooth with just a few chunks. Pour soup back into the pot and keep warm until serving.Serve with crumbled bacon on top.