Sweet potato cream soup

Peel the sweet potatoes, cut them into half-moon slices about 2mm thick, and soak them in water

Melt the butter in a large pot and sauté the sliced ​​onions over high heat. Once the onions have softened, add the bacon and sauté slowly over low heat

Add the drained sweet potatoes and bouillon to a pot and bring to a boil over high heat. Add salt and pepper and simmer for about 10 minutes. If it starts to reduce too much during cooking, add some extra water, cover, and simmer over low heat for about 10 minutes

Remove from the heat, let it cool slightly, then put it in a blender. Once it becomes a smooth puree, strain it through a fine sieve

Transfer [4] to a saucepan and heat over low heat, gradually adding the milk and stirring until smooth. Add the heavy cream and salt to taste, and cook for about 5 minutes until done. Serve on a plate and garnish with croutons and parsley