• 2 tablespoons butter
  • ¾ cup finely chopped onion
  • 2 cups peeled and diced potatoes
  • 1 ½ cups water
  • ½ teaspoon dried dill weed (Optional)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ¾ cups milk
  • 3 tablespoons real bacon bits
  • 1 tablespoon dried parsley, or to taste


  1. Melt butter in a large saucepan over medium heat; cook and stir onion in hot butter until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.

  2. Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.