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Chop the onion, carrots, and celery into ½-inch chunks.
Chop the potatoes into ½-inch chunks and set aside from the other veggies.
Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with ½ teaspoon of salt and add the red pepper flakes.
Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.
Stir in the potatoes, garlic halves, bay leaves, and thyme. Cook for 5 minutes. Add more oil if the pot seems dry.
Pour in the broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.
Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard them.
Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
Stir in the cream. Taste for seasoning and adjust with more salt and pepper if necessary.