Broccoli Cheddar Soup

I love Heidi Swanson's 101 Cookbooks food blog.  I've gotten many recipes there I love, and this one was one of them.  I of course made a few adjustments.  ;)

 

croutons
5-6 ounce chunk of artisan whole wheat bread, torn into little pieces (less than 1-inch), roughly 3 cups total

1/4 cup butter or olive oil (I like 1/2 and 1/2)
1 1/2 tablespoons whole grain mustard
1/4 teaspoon fine grain sea salt

soup:
2 tablespoons unsalted butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
2 cloves garlic, finely chopped
3 1/2 cups light, good-tasting vegetable broth
1 large head of broccoli (12 ounces or 3/4 lb.), cut into small florets

2/3 cup freshly grated aged Cheddar, plus more for topping
1 - 3 teaspoons whole grain mustard, to taste
smoked paprika, more olive oil, creme fraiche (optional)

I made broccoli cheddar soup once before and didn't do the croutons due to a lack of bread in the house.  I strongly suggest you do not make the same mistake.  It's a must have in the soup.  No way around it.  I put way more cheese in, like double, because we're shameless about cheese consumption.  I also added a bit of fresh ground pepper and salt.  Oh and garnished with more cheese.  We just tell the girls "there's cheese in the soup!".  We fail to mention the broccoli.  ;)