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In a large, heavy-bottomed stock pot, combine the chicken stock, bay leaf, garlic powder, onion powder, salt and pepper. Then, bring to a gentle boil over medium heat.
In a small glass measuring cup, dissolve the cornstarch into the water, whisking together until lump-free. Once the seasoned stock is simmering, whisk the cornstarch slurry and heavy cream into the pot, and mix until smooth.
Add the vegetables to the soup (you can roughly chop them into smaller bite-sized pieces if yours are on the larger side). Bring the soup back to a simmer and then let cook, stirring occasionally, until thick and creamy, about 10 to 12 minutes.
Once the soup is thickened, remove the bay leaf and then stir in the fresh parsley. Ladle into bowls and serve hot.