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.