Melt butter ina large Dutch oven over medium-high heat; add bell pepperd and next 2 ingredients. Saute 12-15 minutes or unil onion is golden. Stir in garlic and next 4 ingredients. Cook, stirring constantly, 2 minutes.
Add broth and bau leaves; bring to a boil. Reduce heat to medium-low, and simmer, stirring often, 25 minutes or until vehetables are tender. Discard bay leaves.
Process soup with a hand blender until smooth. Stir in cream, and season with salt and pepper to taste. Cook over medium heat 10 minutes or until thoroughly heated.
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Originally Submitted
6/5/2015
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