In a pot with a thick bottom over medium heat, heat the vegetable oil and fry the bacon until Golden. Shift to a plate.
In the same pan fry the onions and garlic until soft.
Add sliced potatoes, pour the broth, bring to a boil, reduce heat, cover and cook for 20 minutes.
For 5 minutes before the end add Bay leaf, spices.
Pull the Bay leaf.
Increase fire, add green peas and cook for 3 minutes after boiling, add nutmeg, I added a few Basil leaves. Remove the pan from the heat.
Beat with a blender until smooth, then add the cream a little more or a little less depending on desired consistency creamy pea soup.
If desired, wipe the cream soup through a sieve, then return it to the pot and warm it up, but do not bring to a boil, so that the cream does not exfoliate.
Serve pea cream soup, decorating its surface with fried bacon, seeds or rusks, a few drops of olive oil or a pinch of spices.