Dutch Cheese Soup

In a large saucepan over medium heat, melt the butter. Add the leeks, potatoes, broccoli stalks, and chicken stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes.

Stir in the broccoli florets and cook for 3 minutes. Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan.

Add the milk and reheat the soup until hot. Add the cheese and stir until the cheese melts, about 1 minute. Serve hot, garnished with extra cheese.