Sweet potato cream soup

Peel the sweet potato, cut it into half-moon shapes about 2mm thick, and soak it in water

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

Add the drained sweet potato 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, add more water, cover and simmer over low heat for about 10 minutes

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

Transfer [4] to a pot and heat over low heat, gradually adding the milk to thin the mixture. Add the cream and salt to taste, and cook for about 5 minutes until done. Serve on a plate and top with croutons and parsley