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Roasted Broccoli & Cheddar Soup


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)



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