Roasted Broccoli & Cheddar Soup with Bacon

2 tablespoons oil, divided
2 leeks, washed and sliced thin
1 large potato
1 bunch broccoli
6 cups vegetable stock, chicken stock or water
1 cup grated extra-sharp cheddar cheese
Salt and pepper
Bacon, cooked and crumbled

Preheat the oven to 425°F.

Thinly slice the white and light green portion of the leeks. Heat 1 tablespoon of oil in a large pot over medium heat and add the sliced leeks. Cook, stirring occasionally, until the leeks are soft. While the leeks cook, peel and chop the potato into 1-inch chunks. Add the stock and potato to the pot and bring the mixture to a boil.

While the stock is coming to a boil, chop the broccoli into florets and spread onto sheet pan. 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.

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. Puree soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until it has melted and incorporated into the soup.

Taste soup and adjust the seasoning.  Serve topped with the bacon crumbles.