Heat a large stockpot or Dutch oven over medium heat, add chopped bacon and saute until crispy (about 3-5 mins.). Transfer cooked bacon bits to a plate and set aside, leaving 1-2 Tbsp of bacon grease in the pot (you can strain and save the rest for later in the fridge).
Add and sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms, thyme, parsley, and rosemary, cooking for 5 minutes. Pour in the balsamic vinegar and mix, let it cook for 2 more minutes or so.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add broth, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt.
Cover and allow to simmer for 15 minutes, while occasionally stirring, until thickened.
Meanwhile, make the cream sauce by boiling sweet potatoes in a small saucepan with enough water to cover for 10-12 mins. Once sweet potatoes are fork-tender, strain and add to a blender. Add 1 cup water and coconut milk and blend until smooth, adding more water if needed to loosen. You want it to be a thick creamy consistency, set aside.
Returning to the soup, reduce heat to low, and stir in cream sauce. Allow to gently simmer (do not boil). Adjust salt and seasonings to your taste.
Mix in the bacon bits (or you can sprinkle them on top of the bowls you serve in to keep it crispy) and chopped fresh parsley. Serve and enjoy!
Creamy Mushroom Soup with Bacon (Paleo, AIP, Whole30) https://foodbymars.com/creamy-mushroom-soup-with-bacon-paleo-aip-whole30/