Cook bacon until crisp. Add onion. Sauté 3 minutes. Pour off drippings.
Add potatoes, water, salt and pepper. Bring to a boil. Cover and simmer 10-15 minutes.
Gradually stir in soup, Greek yogurt, milk and parsley. Bring to serving temperature over low heat, stirring occasionally. DO NOT BOIL!
Notes
Makes 8 cups.If you want to do a healthier version of this soup replace one cup of the potatoes with parsnips and you can replace half of the milk with cauliflower puree.