This recipe uses the entire head of Broccoli: stems and florets both.
Trim 1 leek and to rinse it well, slicing in half lengthwise and running under water to remove all the grit. Slice into half-rounds, then cut into dice.
Saute the leek in 1 T. butter and 2 T. olive oil over low heat until it is quite soft and beginning to brown. Add 1/2 t. salt and black pepper plus 1 t. dried Herbes de Provence and stir to combine.
Add 1 C. of vegetable broth mixed with 1 T. flour. Stir to combine and allow to thicken while stirring for 3-5 minutes.
Add another 1 C. of vegetable broth and 2 C. whole milk and bring to a simmer. Add 2 minced cloves of garlic.
Cut the stalks off 1 lb. of broccoli. Peel the stalks, then cut them into dice and add to soup (discard the peels).
Dice 1 lb. of Potatoes and add to the soup as well. Cover and simmer for 20 minutes.
When the potatoes are soft, puree the soup with a hand-blender.
Stir in 8 oz. grated cheddar cheese and keep stirring while it melts.
Cut the broccolo florets into small pieces and add to the soup along with 1 T. Dijon mustard. Continue to simmer until the broccoli florets are done to your liking — they can be slightly crunchy or completely soft.
Serve with lemon wedges and fresh cilantro leaves or other fresh aromatic herb.