Peel the potatoes.

Cut the potatoes in half.

Slice the potatoes into 5 mm thick pieces.

Thinly slice the onion.

Add the sliced potatoes, sliced onion, water, consomme soup stock granules, butter, and bay leaf into a rice cooker.

Press start on the rice cooker.

Let the rice cooker finish cooking.

Remove the bay leaf from the rice cooker.

Transfer the mixture to a blender.

Blend the mixture into a smooth paste.

Pour the blended mixture into a container with a lid.

Pour milk and heavy cream into the container.

Mix well.

Sprinkle salt and pepper to taste.

Chill in the refrigerator for at least 3 hours.

Serve in bowls chilled in the refrigerator.

Garnish with parsley, croutons, and black pepper.

Decorate with remaining heavy cream (optional).