Roasted Broccoli & Cheddar Soup
INGREDIENTS
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2 tablespoons oil, divided
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1 medium leek, white and light green parts thinly sliced
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1 medium Yukon Gold potato
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1 (16-ounce) bag frozen broccoli, or 1 large bunch broccoli (about 2 pounds), cut into small florets and stems discarded or saved for another use
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6 cups low-sodium vegetable broth, low-sodium chicken broth, or water
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1 cup shredded extra-sharp cheddar cheese (4 ounces)
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