In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt and pepper, thyme and bay leaves and saute for 15 minutes until the onions are soft and golden. Be sure to stir frequently.
Add the potato and chicken broth and simmer gently for 1 hour. Let the soup cool slightly, remove the bay leaves and puree in a blender. Return the soup to the pan and stir in the cream and Parmesan. Serve hot and garnish with the chopped parsley.
Recipe by Culinary Thymes at https://www.culinarythymes.com/comfort-in-a-bowl-caramelized-onion-potato-soup-with-parmesan/