Instructions

Broccoli soup

1. Prepare the leek by giving it a quick rinse, pat it dry, and then trim off the rough, green tips. Slice the remaining leek into thin discs and discard the root. Next, fill a bowl with cold water and add the sliced leeks. Swirl them around in the water to remove any remaining dirt or sand, and then lift them out into a strainer and pat dry.
2. Cut off the broccoli stem and slice thinly. Divide the rest of the broccoli into smaller florets, and set aside.
3. Place the leek and the sliced broccoli stem into a medium-sized pot. Add the vegetable stock and salt. Cover and bring to a boil for a few minutes, until the broccoli can be easily pierced with a knife.
4. Lower the heat to medium-low, and add the broccoli florets. Simmer for a few minutes, until the broccoli is bright green and tender. Add the cream cheese, cream, pepper, basil, and garlic.
5. Blend with an immersion blender until the desired consistency is reached. If the soup is too thick, thin it out with water. If you’d like it to have a slightly thicker consistency, add a touch of heavy cream.

Cheese chips

6. Preheat oven at 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
7. Place mounds of the shredded cheese by the tablespoon, 1" (2.5 cm) apart on the parchment paper. Sprinkle each mound with paprika.
8. Bake on the middle rack, for about 5-6 minutes, or until the cheese has melted. Serve on the side with broccoli and leek soup.