Broccoli and Cheddar Cheese Soup

Heat oven to 400 °F. On a rimmed baking sheet, toss the bread with 1 Tbsp oil. Bake until golden brown and crisp, 5 to 7 minutes; set aside. Heat the remaining Tbsp oil in a large saucepan over medium heat. Add the celery, garlic, onion, potato, broccoli stalks, 3/4 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes. Meanwhile, cut the remaining broccoli into small florets. Add the florets and 3 cups water to the vegetables, cover and bring to a boil. Once boiling, the broccoli should be just tender; if not, simmer 1 to 2 minutes more. Remove from heat and, using a handheld immersion blender (or a standard blender, working in batches and returning to the saucepan), purée the vegetable mixture. Add the milk and nutmeg and simmer to heat through, about 2 minutes. Add the cheese and stir until melted. Serve with the croutons.