Stove Top: In a medium saucepan heat the oil and sauté the chopped onions and garlic for a few minutes. Add the plantains and cook until golden brown, stirring occasionally. Add the chicken stock, salt, pepper and bay leaves and bring to a boil. Lower to a simmer and cook until the plantains are soft. Transfer the mixture to a blender or food processor and blend until the mixture is creamy and smooth. Put the mixture back into the saucepan and add the heavy cream (or milk). Bring to a slow boil for about 8 minutes. Season to taste. Serve in a soup bowl and garnish with plantain chips.
Serving Suggestions: This hearty soup can be served alone or to accompany any meal.