In a large pot over medium heat, melt butter. Chop onions, potatoes and carrots into large chunks.
Saute in hot butter 5 minutes, stirring occasionally.
Increase heat to high and pour in chicken stock with seasonings.
Bring to boil, reduce heat to simmer and cover. Cook 20-30 minutes or until all veggies are soft. (This time will depend on how large your vegetable chunks were!) Once everything is tender, remove bay leaves and puree soup using a blender or immersion blender.
Stir in cream and more seasonings, if desired. Keep warm over low heat until ready to serve.
Serve with black pepper and fresh parsley for garnish, if desired.
I just like a hint of thyme in this recipe, so try it out as is and then adjust it to your liking!