tablespoons butter
1 medium bunch broccoli, chopped into 12 oz. florets
1 russet potato
1 yellow onion, diced
1 garlic clove, minced
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1 teaspoon salt
1 1/2 cups grated sharp Cheddar cheese (about 6 oz.)
2 tablespoons all-purpose flour
3/4 cup whole milk
3 cups vegetable or chicken broth
2 slices bacon, cooked and crumbled (to top)

Blanch 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 butter. Peel and chop potato into small 1-inch dice. Sauté both the potato and onion in butter for about 6 minutes, or until the onion starts to become translucent. Add garlic and cook for 30 seconds more. Then mix in the dry mustard, cayenne, and salt. Toss to coat.

Add flour and stir well. Pour in the broth and add back 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 until slightly smooth with just a few chunks remaining. Pour soup back into the pot and keep warm until ready to serve.

Top with crumbled bacon before serving.