Place the onion, garlic, carrots, bay leaves, potatoes and vegetable stock in a large pot and bring to the boil. Once boiling, lower heat and simmer for 25-30 minutes or until all vegetables are soft.
Remove from heat and add thickened cream. Blend the mixture until creamy and season with salt and pepper.
Bring the base mixture to a boil and add seafood. Cook for 4-5 minutes.
Serve in large bowls with crunchy bread and garnish with chopped dill. Serves 4.