Prepare The Soup

1. Dice the onion, carrots, and celery into bite-sized chunks. Chop the potatoes into similar-sized pieces, but keep them separate from the other vegetables.
2. Heat the oil in a spacious pot over medium-high heat. Add the onion, carrots, and celery to the pot and stir to coat in the oil. Season with salt and red pepper flakes, and cook until the vegetables soften and become fragrant, about 5-10 minutes.
3. Add the potatoes, garlic, bay leaves, and thyme to the pot and cook for 5 minutes. Add more oil if the pot appears dry.
4. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until the potatoes are tender when pierced with a fork, approximately 15 minutes.

To Finish

1. Remove the soup from the heat and discard the bay leaves and thyme. Use an immersion blender, regular blender, or food mill to puree the soup until smooth.
2. Add the cream to the soup and stir. Adjust the seasonings to your taste, adding more salt and pepper as desired.