Creamy Broccoli Soup

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1 tablespoon olive oil

1 medium onion, chopped

1?8 teaspoon crushed red pepper (optional)

2 cups low-sodium vegetable broth

1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)

1 large russet potato (about 8 ounces), peeled and cut into 1?2-inch pieces

kosher salt and black pepper

2 ounces sharp white Cheddar, grated (1?2 cup)

bagel chips, for serving

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