Melt butter and Sauté onions in the bottom of a large stock pan until translucent, add garlic and stir frequently for 5 minutes

Add all the chopped vegetables, herbs, salt and pepper to the pot and roughly stir (leave bay leaf on top to easily remove after cooking)

Add the broth to the pot, just covering the vegetables

Bring to a boil and simmer for 25-30 minutes (or until vegetables are fork soft)

Remove the bay leaf, then use an immersion blender to blend all the vegetables together to a creamy, smooth consistency

Add cream (and more butter if desired) and blend