2 tablespoons butter 1 cup chopped onion 2 cups peeled and diced potatoes 2 cups chicken stock ¼ teaspoon ground black pepper 1¾ cups milk 3 tablespoons crumbled bacon 1 tablespoon parsley Melt butter over medium heat; cook onion until lightly browned. Add potatoes, stock and pepper to onion; bring to boil. Reduce heat; simmer potatoes for at least 30 minutes. Stir milk and bacon into potato mixture; bring to a boil. Remove from heat and stir in parsley.