Preheat the Traeger to 400 degrees F and line a baking sheet with parchment paper.

Place the broccoli florets on the sheet pan with 2 tbsp olive oil, the garlic bulb, salt and pepper, toss, and roast until the broccoli is crisp and the garlic is softened.

Squeeze out the roasted garlic cloves and mash into a paste.

Heat a deep pan over medium heat and add the remaining oil.

Add the leeks, diced broccoli stems, and a pinch of salt, and cook until softened.

Add the thyme and mashed roasted garlic, then add the flour.

Add the stock, roasted broccoli, potatoes, lemon zest, salt and pepper, and simmer until the potatoes are fork tender.

Blend the soup, then stir in the cream and cheddar cheese.

Heat a high-sided pan with 2 inches of oil.

Combine the mashed potatoes, diced prosciutto, chives, lemon zest, parmesan, and 1 cup flour, and mix.

Shape the mixture into croquette-sized pieces.

Prep 3 bowls: one with the remaining flour, one with the whisked eggs, and one with the breadcrumbs and a pinch of salt.

Dredge the croquettes in the flour, then the egg, then the breadcrumbs, coating entirely.

Fry the croquettes until golden and crisp.

Divide the soup into bowls, top with croquettes, a few broccoli pieces, crispy prosciutto, chives, a drizzle of olive oil and cream, and serve.