Step 1: Melt the butter over medium-high heat in a Dutch oven or a heavy bottomed pot; add the onion and garlic and cook until the onions start to brown.
Step 2: Pour in the wine and reduce to half.
Step 3: Add the remaining ingredients, bring to a boil and reduce heat; simmer until potatoes are cooked through.
Step 4: Remove the bay leaf and puree with an immersion blender until smooth and creamy. (If you do not have an immersion blender, puree in batches in a blender, removing the center disk on the cover and cover with a towel to avoid spaltering.
Step 5: Return to pot and keep warm until ready to eat.)
Step 6: Taste and adjust seasoning.
Step 7: Ladle into bowls garnish with dried parsley and serve.
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