2 T butter
1 leek
1 onion
1 potato
12 oz broccoli
2 1/2 cups chicken stock
1 1/4 cups milk
3 T heavy cream
4 oz Monterey Jack cheese, grated
salt and pepper to taste

Saute butter, leek, and onion. Add potato, broccoli, and chicken stock. Simmer for 20 minutes until veggies are tender. Let cool a bit and puree. Add milk and cream. Heat, add salt and pepper to taste, and at the last minute add cheese.

adapted from the Soup Bible