In a Dutch oven melt butter. Add shallots and bay leaves to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.