I make soup almost 100 times a year, and there's nearly always a bay leaf in there. I live in a very small place, so growing a plant won't work for me. But I buy them fresh from the grocery store. I get a couple dozen leaves for two bucks, so my days of buying dried leaves is way behind me.
I agree with those who point out that it's a bad idea to overdo it with bay leaves.
Also, by the way, one day try throwing a bay leaf in your pot of plain white long grain rice. You'll be surprised, I think, at how much it adds.