Dissolve the yeast in lukewarm water with sugar. Let it sit until frothy.

In a large bowl, combine flour, salt, and cumin. Add the yeast mixture and knead until you get a smooth dough.

Cover the dough and let it rise in a warm place for 30 minutes.

Shape the dough into a round loaf and place it on a baking sheet. Preheat the oven to 250°C (482°F) and bake for 25 minutes, or until golden brown.

In a large pot, melt butter and lightly fry the minced garlic until fragrant.

Add the vegetable broth and potatoes. Cook until the potatoes are tender.

Stir in the whipping cream and season with salt and black pepper to taste. Let the soup simmer for a few minutes.

Serve the soup in the freshly baked bread bowl, garnished with chopped parsley.