In a medium saucepan over medium heat, combine the chicken broth, broccoli, chopped onion, and bay leaves. Bring to a boil; reduce heat to low, cover, and simmer for about 25 minutes, or until broccoli is very tender.
Remove bay leaves and discard. Process the mixture in batches in a blender.
In a large saucepan, melt the butter over medium heat. Stir in the flour until smooth and bubbly; cook, stirring, for 1 minute. Pour in the milk and continue cooking, stirring, until thickened. Add the broccoli mixture to the milk mixture. Cook, stirring, until hot. Stir in the pepper and add salt, to taste.
Serve this tasty soup with crackers for a tasty and light lunch. Add a little shredded cheese to the top, or top with crumbled bacon.
Calories per serving: 210