Step 1

Heat olive oil in a large pot over medium heat. Add onions and garlic and season with salt and pepper. Cook until soft and fragrant.

Step 2

Add carrot and celery. Stir and cook for 3-4 minutes.

Step 3

Add the diced potatoes, stock, and bay leaf to pot. Cover and bring to a boil.

Step 4

Let simmer until vegetables have softened.

Step 5

Pour in heavy cream and butter. Stir until fully combined.

Step 6

Using an immersion blender, puree soup to desired consistency (I like to leave some vegetable chunks!)

Step 7

Once blended, add lemon zest, cumin, and nutmeg. Stir to combine.

Step 8

Stir in green onions and cook for an additional 3-4 minutes.

Step 9

Serve warm and garnish with additional green onions if desired.