Preparation

In a large Dutch oven or soup pot, cook bacon until crisp. Remove bacon and drain on paper towels. When cool, chop bacon into small pieces and set aside. Add onion to bacon drippings and cook until translucent. Add potatoes and broth to pot. Cover and bring to a boil. Simmer until potatoes are tender when pierced with a fork (about 10 minutes). In a small bowl or jar, blend flour and milk until smooth. Add to broth and heat until boiling, stirring frequently. Boil one minute then turn off heat. Stir in salt, pepper, and parsley. Ladle soup into bowls and sprinkle with bacon pieces.