2 c Finely Chopped Yellow Onion 2 Cloves Garlic -- Finely : Minced 3 TB Vegetable Oil 1 Lg Red-Skinned Potato -- Cubed 4 c Chicken Stock Or Broth 1 Bay Leaf : Salt And Pepper 3 c Broccoli Florets 1 md Red Bell Pepper -- Seed & : Finely Mince 3 TB Water 1 c Plain Yogurt, Sour Cream, Or : Low-Fat Milk 1 c Cheddar Cheese -- Grated In a large saucepan over moderate heat, cook the onions and garlic in 2 Tbs of oil for 3 minutes, stirring occasionally. Add the potato, chicken stock, bay leaf, and salt and pepper to taste, and simmer, covered, stirring occasionally, for 20 minutes, or until the potato is tender. Discard the bay leaf. Puree the soup in batches in a food processor, return it to the saucepan, and bring to a simmer. Meanwhile, in a 10-inch skillet over moderate heat, cook the broccoli and bell pepper in the remaining Tbs of oil, stirring, for 1 minute. Add the 3 Tbs of water, cover, and steam over moderately high heat for 2 minutes. Remove the pureed soup mixture from the heat and stir in the yogurt. Gradually add the cheese, stirring until melted. Stir in the broccoli and red pepper and bring the soup to a simmer, stirring. If desired, crisp crumbled bacon may be added as garnish. Makes 8 cups, serving 4 to 6. Recipe By : The Big Broccoli Book - ISBN 0-679-74382-0