Recipe Station

Here's everything you need for this savory soup. Note that the Crème fraîche and yogurt are optional, and you can add a bit of lemon juice to add extra flavor instead.

Ingredients To Gather

• 2 tablespoons oil, divided
• 1 leek, washed
• 1 medium waxy potato
• 1 bunch broccoli (about 1 1/2 pounds)
• 6 cups vegetable stock, chicken stock, or water
• 1 cup grated extra-sharp cheddar cheese
• Salt and pepper
• Lemon wedge
• Crème fraîche or yogurt (optional)

Directions To Follow

1. Preheat the oven to 425°F. Thinly slice the white and light green portion of the leek. Heat 1 tablespoon of oil in a large pot over medium heat and add the sliced leek. Cook, stirring occasionally, until the leek is soft. While the leek cooks, peel and chop the potato into 1-inch chunks. Add the stock and potato to the pot and bring the mixture to a boil.
2. While the stock is coming to a boil, chop the broccoli into florets and spread onto two sheet pans. If the excess broccoli stalks are tender and tasty, they can be peeled and added to the pans. Drizzle the remaining tablespoon of oil over the broccoli, sprinkle with a little salt, and put the pans in the oven. Roast for 5 minutes. Stir the broccoli and return to the oven for 5 more minutes.
3. Once the stock is boiling, add the broccoli and bring to boil again. Simmer until both the potatoes and broccoli pieces are tender when pierced with a fork, about 5 minutes. Remove from the heat.

Next, puree the soup by putting the entire mixture in an immersion blender or by doing small batches in a regular blender. Then, add the cheese and stir the soup until the cheese melts into the soup.

And you're done! This soup hits the spot all on its own, but for an added touch we recommend topping it with the crème fraîche or yogurt. Wow! Black pepper sprinkled on top also works well. Now all that's left to do is enjoy!

Article Source: The Kitchn

http://www.thekitchn.com/recipe-roasted-10-159133