Smokey Potato Broccoli Cheese Soup

2 Tbsp Olive Oil or Butter
2 Med Leeks, sliced
Salt & Pepper to taste
1/2 tsp Celery Seed
1 tsp Ground Mustard
3 Med White Potatoes, chopped
1 Cup Baby Carrots (whole)
4 Cups Broccoli
5 Cups Vegetable Broth (I used 3 Veggie 'Beef Bullion cubes & 2 Vegetable Bullion cubes)
1/2 Cup Milk
1/2 Cup Cheddar Cheese, shredded
1/2 Cup Smoked Provolone, shredded

Heat oil in a large pot over meduim heat.  When melted, add Leeks and saute until soft.  Add Salt, pepper, celery seed, and ground mustard and stir to combine.  Add chopped potatoes, carrots and broccoli.  Add Vegetable broth and cook, covered for 20 minutes.  Blend with an immersion blender to the desired texture.  I blended mine very smooth.  Add the milk and cheeses and cook about 5 minutes longer to melt the cheeses.  Serve hot.