Ingredients Tick boxes to send shopping list to email
1) Melt the butter in a large pan over a low/medium heat. Add the bacon and fry until it renders slightly, about 2 minutes. Add the onion, garlic and celery and cook for 5 minutes, until soft. Scatter the flour over the mixture and stir to coat all of the vegetables. Gradually add the broth and the milk, whisking until smooth.
2) Add the potatoes and increase the heat to medium. Cover and allow to simmer for 5 minutes, until slightly softened. Add the broccoli and cook for a further 5 minutes, uncovered, until the vegetables are tender. Season well with salt and pepper.
3) Meanwhile, preheat the griddle to high, spread the mustard onto the baguette slices and top with a slice of cheese. Cook until the cheese is melted and golden, serve with the soup.