Rinse the meat, pat dry and cut into bite-sized pieces. Heat the oil in a wide saucepan or dutch oven and sear the meat on all sides. Remove the meat from the pan.
Add the onions and minced garlic to the pan and sauté for 3 minutes or until translucent. Add the bay leaves then return the meat to the pan. Season with salt and pepper then add the broth. Cover, reduce the heat and simmer over low heat for 30 minutes. Peel the potatoes, rinse and cut into eighths.
Add the potatoes to the pan and bring the soup to a boil over high heat, adding more broth if needed. Reduce the heat, cover and simmer over low heat for 30 minutes. Season with salt and pepper. Serve sprinkled with parsley.