Cook over medium heat two tablespoons of butter, 3/4 cup finely chopped onions, and two cups of diced potatoes in one and half cups of water, one and a quarter cups of milk and three tablespoons of bacon bits. Add salt, pepper, dry parsley and dill weed to taste.
Melt the butter in a saucepan over a medium heat, and add the onion. Cook and stir until it is lightly browned, for about ten minutes. Then add the potatoes, water, dill weed, salt and pepper to the onion and let the mixture reach the boil.
Reduce the heat and simmer for at least 30 minutes, until the potatoes are tender and the water is greatly reduced, being careful not to let it dry up completely. Stir the milk and bacon bits into the potato mixture and let it boil again before removing the pan from the cooker and stirring the parsley into the soup.
For a thicker broth, add potato flakes; for a more creamy broth, add more butter.
Nutritional values for a portion of the soup are 393 calories, 55 milligrams of cholesterol, 4.7 grams of fiber, 1101 milligrams of sodium, 43.4 grams of carbohydrates, 18.2 grams of fat and 15.7 grams of protein.