Combine 2 T melted butter, brown sugar, 1 t Ras El Hanout, and 3 T rum. Toss potatoes with this and place on cookie sheet in 400 degree oven. Roast until potatoes are tender, about 20 minutes. If they start to burn lower level of cookie sheet
In soup pot melt 2 T butter and add onion. Cook until soft. Add remaining Moroccan spice, bay leaves and thyme. Add stock and simmer.
Add potatoes to stock and simmer 5 minutes. Puree with immersion or regular blender(after removing bay leaves) Add one cup of cream and simmer.
Add fresh grated nutmeg just before pouring into bowls
For rum cream whip 1 cup cream with 3 T rum and pinch of sugar and zest. Whip until just stiff and refrigerate.
Top soup with cream