Put a large stock pot over medium high heat for about 30 seconds. Add 2 Tbsp. butter and olive oil. Stir in onions. Saute until nicely browned and caramelized. This takes about 10 to 15 minutes. Remove and set aside. Add carrots and a tablespoon of butter to the pot. Saute until carrots are tender, about 2 minutes. Add potato wedges and saute for 3 minutes or until lightly browned. Stir in the reserved onions and the crumbled bacon. Reduce heat to medium; Add cream cheese. Stir until melted.Add the milk and cook, stirring until soup begins to thicken. Serve with a dollop of sour cream, the crumbled bacon, parsley (chopped), and a sprinkling of cheddar cheese.