Preheat your oven to 400 degrees.

Add olive oil and butter to a large pot over medium heat and let melt. Add in the chopped leek, broccoli stems, and potato. Stir for about 3 minutes and then add in the minced garlic. Season with salt, pepper and mustard powder and stir for another minute.

Add in the chicken or veg stock and water. If you want the soup on the thicker side use 1 cup of water, if you want it slightly thinner you can add 2 cups. Bring to a bubble, and simmer while partially covered for 10 minutes (until potato and broccoli stems are softened).

Meanwhile on a lined baking sheet, lay prosciutto down and crisp up in the oven for about 10-12 minutes. Let cool.

Using a blender or immersion blender, carefully blend up the soup until smooth. Transfer back to the pot and bring up to a gentle simmer again. Add in the orzo and stir frequently so the orzo doesn’t stick to the bottom while cooking.

About 5 minutes after the orzo goes in, add in the finely chopped broccoli florets to the pot and the heavy cream. Continue to cook until the orzo is tender and the broccoli remains quite bright green (about another 4-5 minutes).

Add the freshly shredded sharp cheddar cheese (not pre-shredded) and stir until melted in.

Serve with crispy prosciutto on top and black pepper!