broccoli chowder with cheddar toasts

from food network magazine. our friends tried this with us one night and we all liked it!

ingredients
2 strips bacon, thinly sliced
2 tablespoons unsalted butter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, smashed
1/2 teaspoon celery seed
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
2 cups milk
4 small red-skinned potatoes (about 6 ounces), quartered
1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 tablespoon dijon mustard
1 baguette, sliced into 8 1/4-inch-thick pieces
4 ounces cheddar cheese, cut into 8 thin slices

directions
cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. add the onion, garlic and celery seed and cook until soft, about 4 minutes. scatter the flour over the mixture and stir to coat. gradually add the broth and the milk, whisking until smooth.
add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. add the broccoli florets and season with 1/2 teaspoon salt. continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. spread the mustard on each piece of baguette and top with a cheddar slice. place on a baking sheet and broil until the cheese melts; serve with the soup.