Creamy Carrot Soup with Ranch Whipped Cream

Melt butter in large pot over medium-high heat. Add onion and cook, stirring often, until soft and golden, 8 to 10 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 2 minutes. Add carrots and bay leaf and season with salt and pepper. Cook, stirring occasionally, until carrots begin to soften, about 5 minutes. Add water or broth and bring to a simmer. Cook, partially covered, until carrots are easily mashed against the side of the pot, 15 to 20 minutes. Let cool slightly. Working in two batches, transfer soup to blender (or use a hand blender) and puree until very smooth. In large bowl, combine heavy cream and Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix and beat until soft peaks form. Serve soup topped with ranch cream and freshly ground pepper.