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Heat the oil in a dutch oven over medium-high heat.
Add the potatoes, onion, and garlic into the dutch oven and cook while stirring for about 1 minute.
Stir in the water, 2 tsp salt, and 1 tsp black pepper then bring to boil.
Reduce the heat to medium-low and simmer the soup, stirring occasionally, until potatoes are tender, about 20 minutes.
Transfer HALF the soup to a blender and blend until smooth then return the blended soup back into the dutch oven.
Stir in the heavy cream and cook, stirring often, until heated through, about 3 minutes.
Stir in the Parmesan cheese until well combined.
Taste the soup and season with additional salt & pepper as needed.