Method

1. In a large pot heat olive oil over medium heat. Saut shallots and onions until translucent.
2. Add garlic and cook for one minute.
3. Add broccoli, celery, spinach and potatoes.
4. Sprinkle with mustard and thyme. Continue to saut for about 5 minutes.
5. Pour chicken stock over vegetables and bring to a boil. Reduce heat, cover and let simmer for 40-60 minutes.In batches puree the soup in a blender. Return soup to pot and stir in shredded cheese.Slowly whisk in milk and return to a simmer for 5 minutes. Salt and pepper to taste.This makes about 8 servings, but it also freezes really well!

Recipe from foodista.com ↗