Step 1

In a large pot heat olive oil over medium heat. Saut shallots and onions until translucent.

Step 2

Add garlic and cook for one minute.

Step 3

Add broccoli, celery, spinach and potatoes.

Step 4

Sprinkle with mustard and thyme. Continue to saut for about 5 minutes.

Step 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!