Partially mash potatoes, including skins, set aside.
In a large pot or Dutch oven, cook bacon, onion and garlic in olive oil for a few minutes. Add salt and bay leaf and saute 1 minute. Add potato, milk, pepper and broth; bring to a boil. Reduce heat and simmer 15 minutes. Stir in sour cream and parsey, discard bay leaf. Can be topped with green onions and/or low fat cheddar cheese.