Broccoli Cheese and Bacon Soup

Combine chicken broth, carrots, celery, potatoes, and onion in a large pot. Bring to a boil, then lower the heat and let simmer covered for 10 minutes, until the vegetables begin to soften.
Stir in the broccoli and continue simmering covered for another 8 to 10 minutes. Don't worry if the pot looks packed with vegetables; it will loosen up once you add the creamy cheese sauce.
While the vegetables cook, arrange the bacon strips on a rimmed baking sheet and bake at 400°F for 15 to 20 minutes, until crispy. Drain on paper towels, then chop into bite-sized pieces and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in flour and stir continuously for 1 to 2 minutes until it turns golden.
Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Let it bubble and thicken for 5 to 7 minutes.
Reduce the heat slightly and add the cheddar in small handfuls, letting each addition melt completely before adding more. Stir in salt, pepper, and ground mustard.
Pour the cheese sauce into the vegetable pot and stir everything together. Warm through until gently bubbling.
Fold in the chopped bacon. Taste and adjust seasoning as needed. If the soup seems too thick, thin it with additional broth or milk. Note that the soup will thicken as it cools.