Bring the broth, potatoes, and bay leaves to a simmer in a large pot. Cook until the potatoes are softened and falling apart, about 15-20 minutes.

Stir in the salt, pepper, and cream.

Use an immersion blender to puree some of the soup for a creamier texture.

Ladle the hot soup into bowls and garnish with green onions. Serve with crusty bread.