Broccoli Cheddar Soup - Full Belly Farm

Ingredients

• 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
• potatoes, 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, crème fraîche (optional)