Roasted Broccoli & Cheddar Soup

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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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